Torta di Mele

Servings: 8


  • 4 large, sweet apples such as Golden Delicious
  • Juice and grated zest of 1 lemon
  • ¾ cup (5 ounces) granulated sugar
  • ounces butter, room temperature
  • ¾ cup milk
  • 3 eggs
  • 1 tsp vanilla extract
  • cups (10 ounces) all-purpose flour
  • 1 tbsp baking powder
  • sliced natural or blanched almonds
  • granulated sugar, as needed


  • Preheat the oven to 350˚F. Grease a 9-inch cake pan and line it with parchment paper.
  • Peel, core and slice the apples thinly. Toss them with the lemon juice and set aside.
  • Rub the grated lemon zest into the granulated sugar. Place the sugar in the bowl of a mixer. Add the butter. Beat together until the mixture is fluffy, scraping the bowl as needed.
  • Beat in the eggs one at a time. Then stir in the vanilla.
  • Fold in the flour and baking powder, alternating with the milk in two additions. Then fold in the apples and any lemon juice in the bottom of the bowl.
  • Scrape the batter into the prepared pan. Use a spatula to spread it out into an even layer. Run your index finger around the edge of the batter so that it doesn’t stick as the batter rises.
  • Scatter sliced almonds and some granulated sugar on top.
  • Bake until the cake has risen and is golden brown, for 40 to 45 minutes. Cool on a rack.