Thursday, September 10, 2015


Like most people, I cook most days and, yet, I don't post to my blog very often.  Why?  I prefer to only post recipes that I find to be exceptional, tried and true.  While I love our day-to-day meals, I'm not sure my readers, you, have interest.  You also want something special!  Am I right?

Which brings me to this Torta di mele (Apple Torte).  So easy, so delicious, so versatile.  I don't know where I got this recipe, but it notes:  "For a real treat, serve the torta with a glass of vin santo."  I can see that.  Vin Santo is a delightful Italian dessert wine.  Typically (but not necessarily) somewhat sweet, in a small glass it would be the perfect accompaniment.  

Torta di mele (Apple Torte).  Serves 8-12
*  2 large eggs
*  1/2 cup sugar (split)
* 1-1/2 cups unsifted cake flour
*  2 teaspoons baking powder
*  1-1/2 teaspoons lemon zest
*  2/3 cup low-fat milk
*  4-5 cups apples (I used a mix of apples but would recommend Granny Smith or similar)
*  1 tablespoon melted butter
*  Cinnamon 
Preheat oven to 350ºF.  Lightly oil a 10-inch springform pan or coat it with nonstick cooking spray.  Dust with a little flour, shaking out excess.  If your pan tends to leak, wrap the outside with aluminum foil.  Set aside.

In a large bowl beat eggs with a wire whisk; mix in 1/4 cup of the sugar.  Beat well.  Whisk in flour, baking powder and lemon zest.  Slowly whisk in milk.  Let rest for 15 minutes.

Meanwhile, peel, core and quarter the apples, then cut into thin slices.  Pour the batter into the prepared pan.  Pile in the apple slices, pressing down to make them all fit.  Drizzle the top with butter and sprinkle with the remaining 1/4 cup sugar mixed with cinnamon to your taste.  

Bake for 45 minutes, until firm to the touch.  Let cool in the pan on a rack for 5 minutes.  Run a knife around the edge of the pan and release the sides.  Place the torte on a platter, rearranging any bits of apple that have gone astray.  

Serve warm with a dollop of whipped cream.  Other ideas might be to lightly drizzle with caramel sauce.  

The batter is quite thin.

Right out of the oven.  The foil around the springform pan alleviates any potential leaks.

If you like raisins, they could be added to this recipe, yielding a somewhat sweeter cake.  The original recipe didn't call for cinnamon at all; it suggested dusting with powdered sugar just before serving.  Whatever you do, I think you'll like this easy recipe.

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