Torta di mela

The Torta di mela Recipe A firm dessert apple is best for this moist, dense Italian cake.

Torta di mela
Torta di mela
12 tbsp unsalted butter, softened
1 1.4 cups all-purpose flour, plus extra for dusting
1.2 tsp salt
1 tsp baking powder
1lb 6oz (630g) apples (about 3 medium apples)
finely grated zest and juice of 1 lemon
1 cup sugar, plus . cup for glazing
2 large eggs, at room temperature
1.4 cup milk

1 Preheat the oven to 350°F (180°C). Grease the pan, and sprinkle with a little flour. Sift the flour with the salt and baking powder. Peel, core, and thinly slice the apples. Squeeze the lemon juice over the apples and toss well.

2 With an electric mixer, beat the butter until creamy. Add the sugar and zest, and beat until light and crumbly. Add the eggs one by one, beating well after each addition. Slowly beat in the milk until the batter is smooth.

3 Sift over the flour mixture and mix in gently. Stir in half the apple slices. Spoon the batter into the pan and smooth the top. Arrange the remaining apple slices in concentric circles on top. Bake for 1¼–1½ hours.

4 Meanwhile, make the glaze: Heat 4 tablespoons water with the sugar in a small saucepan over low heat until the sugar has dissolved. Bring to a boil and simmer for 2 minutes, without stirring, then let cool.

5 The cake is done when it shrinks slightly from the sides of the pan. Brush the sugar glaze on top of the cake, and let the cake cool in the pan. Transfer to a serving plate. STORE The cake will keep in an airtight container for 2 days.
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