Monday, August 24, 2015

APPLE TORTA

Many countries have their own version of an apple cake. Mamaw used to make this for family gatherings. The only extra ingredients I have added are the apple brandy and lemon zest, but you don’t have to use them. Either way it is amazingly moist and delicious . . . even great for breakfast. Torta di Mele.



Softened butter
3 large Golden Delicious or Honeycrisp apples
½ cup (125 ml) unsalted butter (1 stick)
¾ cup (175 ml) pastry or all-purpose flour
½ t (2 ml) baking powder
½ t (2 ml) salt
1 t (5 ml) pure vanilla extract
1 T (15 ml) apple-flavored brandy, such as Calvados (optional)
1 cup (250 ml) granulated sugar
2 t (10 ml) finely grated lemon zest
Confectioners’ sugar, for topping

Lightly butter the bottom and sides of a 9-inch (23-cm) springform pan.
Peel, core, and cut apples into ¼-inch (6-mm) thick slices.

In a large skillet over very low heat, melt the butter.
Pour most of the melted butter into a large bowl and set aside.
Add the apples slices to the remaining butter in the skillet and cook, stirring occasionally, until apples are tender, about 10 minutes.

Remove from the heat and let cool.

Preheat oven to 375 F (190 C) degrees.

In another bowl, stir together the flour, baking powder, and salt.
In the large bowl with the melted butter, whisk in the eggs until well blended.
Add the vanilla, brandy, sugar, and lemon zest.
Pour the wet ingredients into the bowl with the flour mixture and stir until well combined.

Pour apples into the springform pan and spoon the batter on top of the apples, smoothing the top.

Place springform pan on a baking sheet and bake until cake is lightly browned, about 40 minutes.
Run a knife around the edge of the pan, and let the cake cool in the pan to set.
When cool, remove rim and place the cake on a serving plate.

Just before serving, dust with confectioners’ sugar and add scoop of vanilla gelato or vanilla ice cream to each portion, if desired.

Serves 6 to 8


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