Torta di Mele e Noci Valdostana
A rustic Valle d'Aosta autumn cake packed with tender local apples and crunchy chopped walnuts. Simple, wholesome Alpine home baking.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •22 cm round springform tin
- •Baking parchment
- •Electric hand mixer or whisk
- •Mixing bowls
- •Chef's knife and chopping board
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 19 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 360 kcal
Instructions
- 1
Heat the oven to 180°C (160°C fan) and line a 22 cm round springform tin with baking parchment.
- 2
Peel, core, and slice the apples thinly, setting aside a small handful for topping the cake.
- 3
Roughly chop the walnuts, keeping a tablespoon aside to scatter on top before baking.
- 4
Whisk the eggs and caster sugar together in a bowl until pale and slightly thickened.
- 5
Pour in the melted butter and milk, then stir in the lemon zest and ground cinnamon.
- 6
Fold in the sifted flour, baking powder, and a pinch of salt until just incorporated.
- 7
Gently mix the sliced apples and chopped walnuts into the thick batter.
- 8
Spread the mixture evenly into the lined tin and smooth the top gently.
- 9
Arrange the reserved apple slices and walnuts across the surface.
- 10
Bake for 40 to 45 minutes until golden brown and a skewer inserted in the centre comes out clean.
- 11
Cool in the tin for 15 minutes, then release and transfer onto a wire rack.
Chef's tips
Use firm, tart baking apples such as Renetta or Russet to ensure the fruit keeps its structure without turning watery. Avoid overmixing the batter once the flour is added so the crumb stays tender and light.
Ingredient substitutions
- Renetta apples → Cox, Russet, or Granny Smith apples
- unsalted butter → mild olive oil or sunflower oil
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Warm individual slices in a moderate oven at 150°C for 5 minutes to restore the crust.
Common mistakes to avoid
- •Slicing the apples too thickly, which keeps them from softening properly during baking.
- •Overworking the batter, resulting in a dense and heavy crumb.
- •Opening the oven door repeatedly during the first 30 minutes of baking.
Serving suggestions
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