Torta di Mele Ampezzana

Apple Cake from Cortina d’Ampezzo

Preparation info
  • Makes about


    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

This quickly prepared apple cake is typical of the simple and flavorful desserts of this mountain region. Use a firm, tart apple, such as Granny Smith. Pippins or Northern Spies are excellent also, if you can find them.


  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup sugar


Combine the butter, sugar, and salt in a mixing bowl and beat until soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Beat in the eggs, one at a time, beating well between each addition. Combine the flour and baking powder and sift once. Stir the flour mixture into the batter. Spread the batter evenly in the bottom of a butte