Most Popular Tuscan apple cake || Ocean Recipes

Tuscan apple cake, that is also called torte di mele, is one of the best, rustic and simple Italian desserts usually filled with fresh sliced apples. Moreover, this Italian apple cake almond flour has a very nice dense texture with a buttery crumb that provides you flavors of your choice. For me, one of the most important things to remember when making an Italian apple torte is to flavor this cake itself. No doubt, the crumb has a hearty texture that can take on nice bold flavors such as lemon zest, vanilla, a touch of cinnamon, and my best and favorite addition along with the others is Amaretto liqueur. Commonly I made my cake in the best springform pan but you can simply use a square or round baking dish, but keep it to an eight or nine-inch size.

Important tips:

• You don’t need to rush the creaming of eggs and sugar because it helps to create more air in your cake, so mixing it for about 3 minutes is best.
• Moreover, it’s ok to chop your apples when you’re about to add them into the cake batter. So, you don’t require to be precise in the chopping of your apples, and with this approach, there’s less oxidation in the apples because you add them right away.
• However, the Italian apple cake recipe is perfect for either an 8-inch or 9-inch cake pan.

Ingredients of rustic Italian apple cake:

• ¼ cup (60 ml) of the melted butter
• Three large eggs
• ¾ cup (180 g) of common sugar
• Two cups (560 g) all-purpose flour
• Two teaspoons baking powder
• One teaspoon baking soda
• Half teaspoon fine sea salt
• Two tablespoons (30 g) of fresh lemon zest, from about 2 small lemons
• One cup (250 ml) whole milk
• Three large (300 g) apples (1 1/2 pounds), peeled and cored
• Two tablespoons (30 g) pine nuts
• Two tablespoons (30 g) coarse sugar

Method of Tuscan Apple Cake:

Step #1

Firstly, heat your oven to 350 (175 C) degrees and then line a 9-inch square baking pan with 2 strips of simple parchment paper so that the paper overhangs by a few inches all around. Because it will make your cake easy to remove for slicing later you can also use a 9-inch springform pan in case if you don’t have a square one that size.

Step #2

In this step, brush the lined pan or the unlined springform pan with some quantity of the melted butter to coat all its sides.

Step #3

After that, beat 3 eggs and sugar in a simple bowl of a standing mixer on medium-high speed, until your eggs become thick, pale, and creamy. And then, combine the flour, baking powder, and baking soda, some salt, and lemon zest in a bowl.

Step #4

After that, you have to lower the mixer speed to stir in the flour mixture in 2 additions, alternating with some quantity of milk. Now, you have to fold the diced apple into the batter.

Step #5

In this step, scrape the batter into the pan and arrange the sliced apples on its top. After that, drizzle the remaining butter over its top and sprinkle evenly with the pine nuts and coarse sugar.

Step #6

Lastly, you have to bake Italian apple and cinnamon cake for about forty-five minutes, until the cake is golden brown and the center is firm when touched with a fingertip. And then, cool slightly before removing it from the pan. You can also serve warm or at room temperature.