Ingredients
- 650 grams cored, peeled, and roughly chopped apples
- Juice and zest of 1 lemon
- 110 grams salted butter, melted
- 2 large eggs
- 100 grams granulated sugar
- 210 grams all-purpose flour
- 2 teaspoons baking powder
- Cinnamon
- Vanilla bean paste
- Powdered sugar for dusting
Directions
Preheat oven to 350°F (175°C) and prepare an 8-inch baking pan by lining it with parchment paper and lightly spraying with baking spray.
In a large bowl, combine the apples, lemon juice, and lemon zest.
Melt and brown the butter on the stovetop, then remove from heat and let it cool slightly.
In the bowl of a stand mixer, crack the eggs.
Whip the eggs until very light and fluffy, achieving a white, not yellow, mixture.
Add the vanilla, cinnamon, flour, and baking powder to the egg mixture.
Mix until just combined.
Gently fold the apple mixture into the batter until well combined.
Pour the batter into the prepared 8-inch cake pan and spread evenly, ensuring no air pockets remain.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it rest in the pan for 20 minutes before inverting it onto a serving tray.
Lightly dust with powdered sugar and serve.
Frequently Asked Questions
How should I properly store my Torta di Mele to keep it fresh?
This Torta di Mele is best stored tightly covered at room temperature for up to 3 days, as the moisture from the apples keeps it tender. If the weather is very warm, you can refrigerate it, but allow it to come to room temperature before serving for the best texture. Avoid freezing the cake as the texture may become dense upon thawing.
Can I substitute the salted butter in this Torta di Mele recipe?
While the recipe calls for 110 grams of melted salted butter for flavor, you can substitute it with unsalted butter by adding 1/4 teaspoon of salt to the dry ingredients. For a lower-fat option, you could try using a neutral oil, but be aware that the signature rich flavor and texture achieved by browning the butter will be slightly altered.
What can I do if my Torta di Mele seems too dense after baking?
Density often occurs if the 210 grams of all-purpose flour were overmixed or packed into the measuring cup. Ensure you are gently folding the flour in after preparing the base with the 2 eggs and sugar. Also, confirm your oven temperature was accurately set to 350°F (175°C) for the full 55-minute bake time.
