Torta Di Mela

Name: Torta Di Mela
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 1 cake, 10 serving(s)
Ingredients: 1 kg granny smith apple, peeled, cored and thinly sliced (approx. 6); 1 lemon, rind finely grated, juiced; 120 g unsalted butter; 50 g walnuts, roasted and finely ground; 3 eggs; 165 g muscovado sugar (3/4 cup); 110 g caster sugar (raw if possible, 1/2 cup); 2 teaspoons vanilla essence; 100 ml milk; 150 g plain flour (1 cup); 2 teaspoons baking powder; 200 g dried figs, finely chopped; 200 g pine nuts, roasted; 1 teaspoon ground cinnamon; 180 g honey (1/2 cup); 1 lemon, juiced (strained)

Submitted by Seznam

"A divine Italian apple cake from La Baracca Trattoria at T'Gallant winery, Main Ridge, Australia. With *loads* of fruit and a sticky honey sauce to boot, it's a flavoursome, dense cake, but not excessively fatty. I've made it without the figs and it's still a winner. ;-) I've used brown sugar instead of muscovado sugar, which was fine as well. It's a long baking time, but worth the wait! Originally published in Gourmet Traveller (Australia) and modified slightly below."

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Ready In:: 2hrs
Ingredients:: 16
Yields:: 1 cake
Serves:: 10

ingredients

1 kg granny smith apple, peeled, cored and thinly sliced (approx. 6)
1 lemon, rind finely grated, juiced
120 g unsalted butter
50 g walnuts, roasted and finely ground
3 eggs
165 g muscovado sugar (3/4 cup)
110 g caster sugar (raw if possible, 1/2 cup)
2 teaspoons vanilla essence
100 ml milk
150 g plain flour (1 cup)
2 teaspoons baking powder
200 g dried figs, finely chopped
200 g pine nuts, roasted
1 teaspoon ground cinnamon
180 g honey (1/2 cup)
1 lemon, juiced (strained)

directions

Combine apples, lemon juice and rind in a bowl, toss to coat and set aside.
Grease a 24 cm springform cake pan with 1 tbsp of butter and dust with ground walnuts.
Whisk eggs, 1/2 cup muscovado sugar, caster sugar & vanilla essence until pale and creamy. Melt remaining butter and add to egg mixture with milk, flour and baking powder, then stir to combine.
Pour 1/3 of the mixture into prepared cake pan, arrange 1/3 of apples on top, scatter with half the figs and pine nuts. Repeat, finishing with apples.
Combine cinnamon and remaining muscovado and icing sugars, scatter over cake.
Bake at 180 degrees C for 1 hour 20 minutes, cool in pan for 20 minutes.
Towards the end of the cake's baking time, prepare the lemon syrup by heating the honey in a pan over medium heat and simmering for 5 minutes. Remove from heat and stir through lemon juice.
Turn cake onto a platter, drizzle with warmed syrup.
Serve with fresh cream if desired.

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RECIPE SUBMITTED BY

Seznam

7 Recipes

I'm a self-confessed foody with a bent for healthy, nutritious stuff. Although the Czech Republic is unlikely to ever win too many awards for "haute gastronomie", I do have access to a reasonable range of organic produce and vegetarian foods ...

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