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Torta di Mele (Apple Cake)

Torta di Mele (Apple Cake)

This Torta di Mele is simple, light and a definite crowd pleaser. No equipment required other than a bowl and a fork. Please don't be alarmed when mixing the wet and dry ingredients together as the apple to batter ratio doesn't look right, but rest assured I promise you that it is. It's the amount of apples in this cake the helps to retain its moisture. My mother used to make this a lot when we were kids, so I really enjoy making it now. It brings that nostalgic feeling especially as my own three boys really love this one too. I'm always asked for this recipe whenever I serve it, so here it is. Give it a try!



Preparation Time - 15 mins
Cooking Time - 45 mins
Serves - 12

  • 7 medium green apples (or 4-5 large apples)
  • 2 tbsp light olive oil
  • 2 large eggs
  • 2 tbs milk
  • 3/4 cup castor sugar
  • 2 tbsp lemon zest
  • 2 tsp vanilla essence, or 1/2 tsp vanilla extract
  • 1 cup self-raising flour
  • 1/4 cup almond meal
  • 1/3 cup currants or sultanas
  • Flaked almonds
  • Icing sugar to dust


Preheat the oven to 190 degrees celcius. Prepare the cake tin with a light spray of olive oil.

Wash and peel the apples, discard the core. Cut the apples into bite-sized pieces, approximately 1.5cm. Set aside.

Place the olive oil and eggs into a mixing bowl and lightly whisk. Stir in the milk, sugar, lemon zest and vanilla until combined.

Add the flour, almond meal, currants and apple. Stir to combine until all of the apple is lightly coated in the batter. Pour the mixture directly into your cake tin, scarping down the sides. Using a spatula, gently and evenly distribute the batter to ensure it evenly covers the cake tin. Sprinkle with a handful or two of flaked almonds.

Place into the preheated oven and cook for 45-50 minutes, or until the cake is golden brown and springs back when lightly touched. 

Allow to stand in the cake tin to cool before turning out. Dust with icing sugar and enjoy!






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