Apple Cake

Torta di Mele

From the glorious city of Ferrara comes this wonderfully simple and delicious apple cake, an absolute must for a tea-time treat The apple remains juicy and slightly chewy in contrast to the sponginess of the cake.


  • 2 large eggs
  • 5 oz (150 g) caster sugar
  • oz (185 g) plain white flour, sifted
  • 4 fl oz (120 ml) milk
  • grated rind of ½ lemon
  • 1 heaped teaspoon baking powder, sifted
  • 2 oz (50 g) butter, cut into small pieces, plus extra for greasing
  • 3 tablespoons stale breadcrumbs
  • 2 lb (1 kg) apples (any sort except Bramley), peeled and thinly sliced
  • 2 tablespoons granulated or light brown sugar


Pre-heat the oven to gas mark 4, 350°F (180°C).

Beat the eggs until light and fluffy, adding the sugar gradually, then fold in the flour, milk, lemon rind and baking powder. The mixture should be quite runny. Butter a 10 inch (25 cm) cake tin thoroughly, then dust with the breadcrumbs. Turn the tin upside down to remove all the loose breadcrumbs and discard them. Pour the cake mixture into the tin, arrange the apples on the top, dot with 2 oz (50 g) butter, sprinkle with the granulated or light brown sugar and bake in the oven for 55 minutes. Remove from the oven and cool completely before removing from the tin and serving.