Torta di Mele Friulana
Torta di mele friulana, called torta di pomis in Friulian, is a rustic apple cake packed with sliced fruit and bound by a tender, minimal batter.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 215 kcal
Equipment
- •22 cm springform cake tin
- •baking parchment
- •large mixing bowl
- •balloon whisk
- •rubber spatula
- •mandoline or sharp knife
Nutrition
Per serving, approximate
- Calories
- 215 kcal
- fat
- 7.5 g
- carbs
- 34 g
- fibre
- 2.2 g
- protein
- 3.5 g
- calories
- 215 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan) and line the base and sides of a 22 cm springform tin with baking parchment.
- 2
Toss the thinly sliced apples immediately with the freshly squeezed lemon juice in a large bowl to prevent discolouration.
- 3
Whisk the eggs and caster sugar together in a separate bowl until pale, light, and slightly thickened.
- 4
Pour in the melted butter, whole milk, finely grated lemon zest, and fine salt, whisking until thoroughly combined.
- 5
Sift the flour and baking powder into the bowl, folding gently with a spatula until no dry pockets remain.
- 6
Tip the sliced apples into the batter and fold carefully until every slice is coated in a thin film of mixture.
- 7
Spoon the apple mixture into the prepared tin, levelling the top gently with your spatula without compressing it too firmly.
- 8
Scatter the extra tablespoon of caster sugar and the optional ground cinnamon evenly across the surface.
- 9
Bake for 45 to 50 minutes until the top turns deep golden and a skewer inserted into the centre emerges clean.
- 10
Leave the cake to settle in the tin for 15 minutes before unlatching the collar and cooling completely on a wire rack.
Chef's tips
Slice the apples as thinly and uniformly as possible so the fruit softens completely into the batter. Do not worry if the batter seems sparse when folding; the high volume of fruit is what gives the cake its classic custardy texture. Allow the cake to cool fully before slicing so it holds neat wedges.
Ingredient substitutions
- Renetta apples → Bramley apples mixed with Golden Delicious for a balanced sweet-tart profile
- whole milk → unsweetened oat milk or almond milk in equal quantity
Storage
Store leftover cake in an airtight container at cool room temperature for up to two days, or refrigerate for up to four days.
Reheating
Bring chilled slices to room temperature for twenty minutes, or warm gently in an oven at 150°C for five minutes before serving.
Common mistakes to avoid
- •Cutting apples into thick chunks, which prevents them from softening into a cohesive custardy cake.
- •Overbaking until the edges dry out instead of remaining moist and fruit-dense.
- •Slicing the cake while piping hot, causing the moist apple layers to break apart.
Serving suggestions
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