🍎 Torta di Mele (Italian Apple Cake)

Name: Torta di Mele (Italian Apple Cake)
Total time: 70 min
Yield: 8
Cuisine: Italy
Ingredients: 3 apples (about 500 g); 180 g flour; 100 g butter, melted; 120 g sugar; 2 eggs; 1 tsp baking powder; 1 tsp cinnamon; juice of ½ lemon

Origin: Italy

230kcal

per serving · 100 g

230kcal

per 100 g

3 gProtein3 g / 100 g

10 gFat10 g / 100 g

33 gCarbs33 g / 100 g

Torta di mele is a simple Italian apple cake made with flour, butter, eggs, sugar and plenty of sliced apples, flavoured with cinnamon. The crumb is soft and moist, and the apples on top caramelise slightly in the oven. It is eaten for breakfast, as an afternoon snack or as a homely dessert.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter, egg

Contains glutenbecause of: flour

Contains dairybecause of: butter

Not keto33 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

applebuttersugareggflourcinnamon

Recipe

8 servings70 min

Ingredients

3 apples (about 500 g)
180 g flour
100 g butter, melted
120 g sugar
2 eggs
1 tsp baking powder
1 tsp cinnamon
juice of ½ lemon

Method

Heat the oven to 180 °C and line a 22 cm tin.
Peel and slice the apples; toss with lemon juice.
Beat eggs with sugar, add melted butter, then fold in flour, baking powder and cinnamon.
Stir in two-thirds of the apples, pour into the tin and arrange the rest on top.
Bake 40–45 minutes until a skewer comes out clean. Cool before slicing.

How to make it lighter

Increase the apples and reduce the sugar to 80 g; the fruit adds sweetness.
Cut 10 slices; a thinner slice with tea is a satisfying snack.
Skip the sugar dusting on top and add extra cinnamon instead.

History

Apple cake is made in kitchens all over Italy, with especially strong traditions in the apple-growing north, such as Trentino and South Tyrol. Every family tends to have its own version.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →