Torta Di Mela Food

TORTA DI MELE (ITALIAN APPLE CAKE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a pie plate and dust with bread crumbs
• Combine melted butter, 1/2 cup sugar, and vanilla bean seeds in a bowl. Add eggs and stir to combine. Mix flour, baking powder, and salt in a bowl and add to butter mixture. Add milk if batter is too thick
• Pour batter into the prepared pie plate. Distribute apple slices in a thick layer on top of the batter. Dot with cubed butter and sprinkle with 1/4 cup sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

TORTA DI MELA

Steps:

• 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.