Torta di Mele: Italian Apple Cake
I found this recipe on Angela's blog, it looked so simple and beautiful and I had a lonely bottle of Sambuca, so why not? I always have room for another apple cake in my repetoire.
Angela found this recipe while visiting a farm in Italy, and asked the innkeeper for the recipe since she liked the cake so much.
I guess this kicks off fall here in New Jersey. Apples and squash were the stars at the farmers' markets this weekend.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBiumqY9E2wKJzrtDjpvPVPxdnr6HjcnCvwjRevF7cSribhzOOSPmqCH1zqv1S_dMtCKjnxM91S8PDPea31DW2lT6zMtEjPUAtCd9XbLHkLVpUufenh9UDYe8cz9kPnZywzS4e7oG1RvR/s400/miele.jpg)
Why do I have a bottle of Sambuca in the cabinet anyway?
I used to like a shot in my coffee after dinner. It was hiding in the back of the vodka and gin, and I forgot how much flavor this stuff has. It made the cake taste wonderful. The anise flavor really worked with the apples. Don't skip it in the recipe.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuW_qjA8V297GFTptRZTc_C77jhXDJVgXdhcIirYmdwNn2geIlvumUbZ0fcM96DG4XWljPhVn0MwCVoV97NWiDWRny2jreiTMSszu2QnlVQRbB_Ee1TL9Dbo4xU9KDIA88z-RGdTOTd7A_/s400/miele+collage.jpg)
Torta di Mele (courtesy of Angela's Food Love):
2 eggs
1/2 cup vegetable oil
1/2 cup sugar + three tablespoons
1 cup flour
1 ounce Sambuca
1 heaping teaspoon baking powder
3 tart Granny Smith apples
Preheat oven to 325 degrees. Peel and core the apples and cut them into thin slices. Set the apple slices aside. Combine all other ingredients in a large bowl and stir with a fork until smooth.
Butter and flour a 9-inch springform baking pan.
Pour batter into pan, and fan apples over the batter, overlapping them tightly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWDTSGo1dItWlU3JmbzvPwnGz5elMyhMla6D9EJflPVFCFYw5LQ9CqlBu_LJH7L9xi7vmwjvwUdXTNUwDnRc_z1o9Iofxj7BlLA8ziChOyAvU-MUV73Feqt1wswEhtK_aTP1JO983hpAg/s400/miele7.jpg)
Bake for 50-55 minutes. Cool to room temperature. Sprinkle powdered sugar on top and serve.
This is not a sweet cake, more of a breakfast type of cake, and delicious served with vanilla ice cream on the side.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRceHTuhzbp2KDT7_4c8Gc6SfxEuYYZNVSvUF8tLshXCCifOupZShaz46_4Gr7vRuIkV08SZgt2fIjZLHncYVlYEcti1H6TBoPyHU2W6_rTMax6BFstN2bvqN61ID4y1CvI73L1fk5bb7G/s400/miele5.jpg)
Enjoy!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9MVbkPuLBt9PsVgHc4lk9x-heeytpv__mcNok7Wb2skM7wbJ9_Wq0oG6SfMBcQ56n-73SDwuVakW_vpMCgpgyoKjWY9kCnj8y91fxdSIfYiPSdLxfzE-ly0nyRj59PrsMVNOiAyccx7B/s200/market_basket.gif)
Comments
Ramona