Torta di Mele e Mandorle: A Delightful Italian Apple Almond Cake

Meal Facts

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 8
• Calories: Approximately 220 calories per slice
• Cost of Ingredients: Around $15 (varies based on local prices)
• Cuisine: Italian
• Course: Dessert
• Equipment Needed: Mixing bowls, whisk, 9-inch round cake pan, oven

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Ingredients

• 2 medium apples (preferably Granny Smith or any tart variety)
• 1 cup almond flour (for a gluten-free option) or all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sliced almonds (for topping, optional)
• Powdered sugar (for dusting, optional)

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Step-by-Step Method

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan with butter or non-stick spray, and lightly dust it with flour to prevent sticking.

2. Prepare the Apples

Peel, core, and slice the apples thinly. Toss them in a little lemon juice to prevent browning. Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This process usually takes about 2-3 minutes.

4. Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

5. Combine Dry Ingredients

In a separate bowl, whisk together the almond flour (or all-purpose flour), baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.

6. Fold in the Apples

Gently fold in the sliced apples, ensuring they are evenly distributed throughout the batter.

7. Pour the Batter into the Pan

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle sliced almonds on top for added texture and flavor.

8. Bake

Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.

9. Cool and Serve

Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving for an elegant finish.

Variations and Substitutions

• Gluten-Free: Use almond flour or gluten-free all-purpose flour to make this cake gluten-free.
• Dairy-Free: Substitute the butter with coconut oil or a dairy-free butter alternative.
• Sugar-Free: Use a sugar substitute like erythritol or stevia for a low-sugar version.
• Add Spices: Enhance the flavor by adding a teaspoon of cinnamon or nutmeg to the dry ingredients.
• Fruit Variations: Experiment with other fruits like pears or peaches for a different twist.

Tips for Success

• Apple Choices: Tart apples work best, but feel free to experiment with sweet varieties based on your taste preference.
• Mixing: Be careful not to overmix the batter; this helps keep the cake tender.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Check out the right equipment and Ingredients that you need for making  Torta di Mele e Mandorle here 

Nutritional Information (Per Slice)

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 120mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 3g

Troubleshooting Tips

• Too Dry: If the cake turns out dry, it may have been overbaked. Keep an eye on the baking time, especially the last few minutes.
• Not Rising: Ensure your baking powder is fresh; expired baking powder can prevent proper rising.
• Sticking: If the cake sticks to the pan, let it cool for a few more minutes before attempting to remove it.