Apple Cake – Torta di mele
This is an original way to prepare apple cake. It alternates dry ingredients with apples and no eggs are added. It’s a good dessert served at an afternoon tea.
Ingredients:
10 large ripe yellow or red apples
1 3/4 cups finely ground semolina flour
2 cups flour
1 1/4 cups sugar
1 Tbsp. + 2 tsp. baking powder*
1/2 cup finely ground dry bread
unsalted butter
Instructions:
1. Combine in a bowl the flour, semolina, sugar and baking powder.
2. Grease an 11 inch spring-form pan with butter, and then flour it with the dry bread crumbs and set in the refrigerator.
3. Peel the apples and remove the corks.
4. Preheat the oven to 355°.
5. Divide the dry ingredients into four parts. Spread the first part of the dry ingredients on the bottom of the springform pan and press it.
6. Slice the apples thinly and divide them in three parts.
7. Cover the dry layer with a layer of apples. Press the apples so them juices will moisten the flour.
8. Continue with the dry ingredients and then with the apples until the ingredients are finished. The last layer should be the dry ingredients.
9. Cover the cake with thin slices of butter. Mix the dry bread crumbs with a 1/3 cup of sugar and then sprinkle the top of the cake until covered. Don’t use all the bread mixture if it isn’t necessary.
10. Bake the cake for one hour and then reduce the heat to 300° and cook for another 30 minutes. Let the cake to cool off before serving.
Notes:
* In Italy the baking powder that we use has a little bit of vanilla flavor. It comes in g. 16 envelopes, about 1/2 oz.
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I absolutely love your website and all your recipes… I have been looking through them for about an hour now : ) My Nana who passed away two years ago this past January was sicilian and she was the most gracious, amazing cook and the way you describe your food and the type of food you hvae on here brings me right back to Nana’s kitchen with all the sights and smells of her amazing food. Funny how one person’s passion for food and cooking can bring back such cherished memories. I too have that passion for cooking and food so hopefully I will be able to accomplish the same memories into my childrens hearts as well. Thank you for loving what you do.. You touched my heart today in more ways than I can ever exlain! I am going to print out and cook many many of the delicious recipes you have on this site. Bon Appetito!! ~hugs~
Tara I’m sorry your comment was picked up y the spam filter :( I’ve just found it today.
I’m sorry to here you lost your “Nana” but pleased to know that the recipes here in some way help you feel connected her. Thank you so much for your kind words about my site.
take care,
Patty
DEAR PATTY,
ONLY ABLE TO FIND A MIX OF GOLDEN SEMOLINA & EXTRA FANCY DURIM FLOUR. CAN I USE THIS IN THE TORTA DI MELE RECIPE FOR THE SEMOLINA FLOUR? THANK-YOU.
ANNA MARIE
@Anna Marie: I think it will work. Let me know.