Torta di mele

Name: Torta di mele
Yield: Serves 8 to 10
Cuisine: Italy
Ingredients: 150 g/5 oz/1¼ cups butter; 4 eggs, lightly beaten with; 4 tablespoons rose water; 350 g/12 oz/3 cups self-raising flour; zest of 1 lemon, grated; 25 g/1 oz/1 tablespoon rose petal sugar; 115 g/4 oz / ½ cup caster sugar; 6 medium apples, peeled, quartered, cored and sliced

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Signora Lancellotti in Soliera, near Modena, made us a warm apple cake for Sunday lunch one day. Instead of the grappa she used, I have included rosewater, as I like the apple and rose combination.

Ingredients

115 g/4 oz / ½ cup caster sugar
25

Europe
Italy
Soliera
Cake
Lunch
Dessert
Mediterranean
Baking
Vegetarian

Method

Butter and flour a deep cake tin; a Christmas cake tin is the very thing.

Cream the butter and sugar, and then stir in the flour and eggs alternately. Add the lemon zest. Fold in the apples and bake in a deep, well-buttered and floured cake tin for about an hour at 180°C/350°F/gas mark 4. Carefully remove from the tin and cool on a wire rack, or serve warm.