Torta Rustica di Mele (Italian Rustic Apple Cake) is a traditional Italian recipe for a classic rustic autumnal apple cake that has diced apples in the batter and sliced apples on the top when the cake is turned out. The full recipe is presented here and I hope you enjoy this classic Italian version of: Italian Rustic Apple Cake (Torta Rustica di Mele).
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This classic Italian apple dessert is a wonderful way to welcome the crisp days of autumn.
Ingredients:
4 or 5 Apples, peeled and cored
1 tbsp Lemon juice
250g plain (all-purpose) flour
2 tsp Baking powder
pinch of Salt
8 tbsp Unsalted butter, at room temperature
125g Sugar
3 Eggs
1 tsp Vanilla extract
2 tsp finely-grated Lemon zest
160ml Milk
3 tbsp Brown sugar
Method:
Pre-heat your oven to 180°C. Grease and flour a 22cm diameter springform cake tin.
Chop half the apples into small pieces. Cut the remaining apples into thin slices. Toss each in their own bowl with some of the lemon juice to prevent browning.
Sift together the flour, baking powder and salt into a large mixing bowl.
Add the butter and sugar to the bowl of an electric mixer and beat on medium-high until pale and creamy. Beat in the vanilla extract and grated lemon zest.
Reduce the mixer speed to medium and add the eggs one at a time, waiting until each is fully incorporated before adding the next.
With the mixer still running, add 1/3 of the flour mixture. After it is fully incorporated, add half the milk, then another 1/3 of the flour, the remaining milk and finally the rest of the flour, allowing each addition to be fully incorporated before adding the next. Stop the mixer from time to time and scrape the edges with a spatula to ensure a smooth batter.
Remove the bowl from the mixer stand, and use a spatula or wooden spoon to stir the chopped apples into the mix. Scrape the batter into the prepared baking pan and smooth out the top.
Arrange the apple slices neatly in concentric circles over the batter. Sprinkle the brown sugar evenly over the top.
Transfer the filled cake tin to the centre of your pre-heated oven and bake for 50 to 60 minutes, or until the top is nicely browned and a toothpick poked into the centre of the cake emerges cleanly.
Let the cake cool completely in the tin, and carefully un-mould and serve in slices with a dollop of whipped cream and accompany with hot coffee.
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