This is my version of the Italian apple cake, torta di mele. For apple lovers this is a piece of heaven, since no spice gets in the way of the delicious taste of this fruit. It is a great tasting rustic style spongy cake topped with soft and tender apples. When I bake this at home it gets eaten in less than half a day, therefore I recommend it.
Torta di MeleIngredients:
2-3 apples ( any apple, but not red delicious)
1 cup + 2 Tablespoons sugar (230g)
1 cup milk
2 ½ cups all-purpose flour (320g)
2½ teaspoons baking powder
½ stick butter (60g)
½ teaspoon lemon zest and juice of a lemon to coat apples
1. Pre heat the oven to 375 ° F (190 ° C). Grease the mold, preferably a springform pan (with removable base mold) 9 " or 10". See note.
2. Wash and peel the apples and brush with lemon juice. Beat eggs with sugar until stiff (4 minutes). Once you have the texture you want, pale yellow and fluffy, add the remaining ingredients one by one in the following order: the flour mixed with baking powder, butter at room temperature, and the milk with the vanilla. Whisk in stir (low speed) until well blended, and finally add the lemon zest.
3. Pour the mixture into the mold, and place the apples in a circle starting with the banks and moving toward the center. Bake at 375 °F (190 °C) for 35 -45 minutes. Sprinkle a little icing sugar if you think necessary. Serve warm or cold.Bon appetit!
Use a greased flower nail to place in the center of the pan, to help the cake rise and cook evenly. This is a great tip to use in any 10 inch diameter cake or larger. After baked and cooled, just pull out the nail.
The next photo is for those who miss their country, especially those who are from Santiago and are living abroad. Here is the monument at daytime, for those who have sent me the request.
If you want to see the monument at night time, check out the photo I posted a while back: here.
Great men are not always wise, Nor do the aged always understand justice. ~ Job 32:9