Torta di Mele

Italian Apple Cake

This easy cake makes for a very dense result—perfect for picnics or a substantial teatime treat. It is also delicious with pitted and sliced peaches, apricots, or plums. For maximum moisture, I would definitely recommend you use fruit that has plenty of juice, so in the case of apples I would choose ones that are sweet and juicy. You can vary the depth of the baking pan to achieve a different overall texture.


  • 3 large eggs
  • ¾ cup superfine sugar
  • 2 cups all-purpose flour, sifted
  • cup milk
  • grated peel of ½ lemon
  • 1 heaping teaspoon baking powder, sifted
  • 2 tablespoons butter, cut into small pieces, plus extra for greasing
  • 3 tablespoons stale bread crumbs
  • cups dessert apples, peeled sliced thin
  • 2 tablespoons granulated or light brown sugar


  1. Preheat the oven to 350°F. Beat the eggs in a large bowl until light and fluffy, adding the sugar gradually. Fold in the flour, milk, lemon peel, and baking powder. The mixture should be quite liquid.
  2. Grease a 10 in cake pan thoroughly with butter, then dust with the bread crumbs. Turn the pan upside down to remove all the loose bread crumbs and discard them.
  3. Add half the sliced apples to the cake mixture and stir through. Pour the cake mixture into the pan, arrange the remaining sliced apples on the top, dot with butter, sprinkle with the granulated sugar, and bake in the oven for 55 minutes.
  4. Remove from the oven and allow to cool completely before removing from the pan and serving.