Traditional Italian Apple Cake [Torta di Mele Classica]

• Vegetarian

• Produce

  • 4 Apples (about 650 g or 24 oz, big
  • 1 Lemon, organic

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 300 g All-purpose flour
  • 16 g Baking powder
  • 220 g Granulated sugar

• Dairy

  • 70 g Butter, unsalted
  • 230 ml Whole milk

Found on veryeatalian.com

Description

Ingredients

• 1 organic lemon
• 4-5 big apples (about 650 g or 24 oz)
• 3 large eggs
• 220 g (1 cup or 7.7 oz) granulated sugar
• 70 g (5 Tbsp or 2.5 oz) unsalted butter, softened
• 230 ml (1 cup) whole milk
• 300 g (2⅓ cup or 10.6 oz) all-purpose flour
• 16 g (1 heaping Tbsp) baking powder

Directions

• Preheat oven to 360° F (180° C) . Butter and flour springform pan, then line bottom with a round of parchment paper.
• Finely grate the zest of your lemon and set zest aside.
• Peel the apples, cut them in wedges and place them in a bowl. Squeeze the lemon over the apples to prevent them from browning and mix well.
• In a deep container, beat egg whites with cleaned beaters until foamy. Then add about ¼ of the sugar (about 50 g) and continue to beat until the egg whites hold stiff peaks. Set aside.
• In a separate big bowl, beat together yolks and the remainder of the sugar. Add softened butter and keep mixing until all lumps are gone. Stir in milk, a little bit at a time. Add lemon zest and mix.
• Gradually stir in flour and baking powder until just combined.
• Gently fold in ⅓ of egg whites to lighten. Then fold in remaining whites.
• Gently stir in ⅔ of the apples.
• Transfer batter to springform pan. Arrange the rest of the apples on the top, in circle patterns.
• Bake for about 45 minutes or until golden brown. The cake is cooked when a wooden pick inserted in the center of the cake comes out clean. Leave cake in the pan for about 10 minutes. Run a knife around the inner edge of the pan and remove outer ring. This cake is best enjoyed when served a bit warm!