Torta di Mele della Val di Non
A rustic Alpine apple cake from the Val di Non packed with layered sliced apples and bound by a delicate, tender batter.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 235 kcal
Equipment
- •22 cm springform cake tin
- •Large mixing bowl
- •Whisk
- •Spatula
- •Apple peeler and corer
Nutrition
Per serving, approximate
- Calories
- 235 kcal
- fat
- 9 g
- carbs
- 36 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 235 kcal
Instructions
- 1
Heat the oven to 180°C and line a 22 cm springform tin with baking parchment.
- 2
Toss the sliced apples with lemon juice and lemon zest in a bowl to prevent browning.
- 3
Whisk the eggs and caster sugar together until pale, frothy, and slightly thickened.
- 4
Pour in the melted butter and milk, whisking gently until combined.
- 5
Sift the flour, baking powder, cinnamon, and salt directly into the bowl.
- 6
Fold the dry ingredients gently with a spatula until a smooth, thin batter forms.
- 7
Tip most of the sliced apples into the batter and fold until every slice is coated.
- 8
Pour the mixture into the lined tin and spread it level with a spatula.
- 9
Arrange the remaining apple slices neatly across the top and scatter with granulated sugar.
- 10
Bake for 45 to 50 minutes until deeply golden and a skewer comes out clean.
- 11
Cool in the tin for 15 minutes before unlatching the springform ring onto a rack.
Chef's tips
Slice the apples thinly and evenly so they soften into delicate, jammy layers. Choose tart, firm apples like Renetta or Bramley rather than soft eating apples to keep the structure intact.
Ingredient substitutions
- Renetta apples → Cox, Bramley, or Granny Smith apples for a similar tart, firm texture
- unsalted butter → a neutral vegetable oil or mild olive oil
Storage
Store in an airtight container at room temperature for up to two days or refrigerate for up to four days.
Reheating
Warm gently in an oven preheated to 150°C for 8 minutes to restore softness.
Common mistakes to avoid
- •Cutting apple slices too thick, which prevents them from cooking through and collapsing into the crumb.
- •Using overly sweet, soft apples that turn to watery mush in the oven.
Serving suggestions
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