Torta di Mele

Italian Apple Cake


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is the simplest and most delicious of apple cakes. Make sure you use sweet and tasty eating apples rather than cooking ones. When in season, peaches, apricots, nectarines and plums all work well too.


  • 65 g/ oz/5 tbsp butter, cut into small pieces, plus extra for greasing
  • 45 ml/3 tbsp stale breadcrumbs
  • 3 large/US extra large eggs
  • 150 g/5 oz/¾ cup caster/superfine sugar, plus extra for dusting
  • 200 g/7 oz/ cups plain/all-purpose flour
  • 150 ml/¼ pint/ cup milk
  • grated rind of ½ lemon
  • 7.5 ml/ tsp baking powder
  • 1 kg/ lb eating apples, peeled and thinly sliced
  • 175 g/6 oz/1 cup blackberries
  • 30 ml/2 tbsp light brown sugar


  1. Preheat the oven to 180°C/350°F/Gas 4. Grease a 25 cm/10 in cake tin or pan with butter, then dust with the breadcrumbs.
  2. Beat the eggs in a large mixing bowl. Add the sugar gradually, beating until light and fluffy. Fold in the flour, milk, lemon rind and baking powder. The mixture should be quite liquid.

  3. Turn the tin upside down to remove all the loose breadcrumbs. Discard them.

  4. Add half the sliced apples and half the blackberries to the cake batter and stir through.

  5. Pour the cake batter into the prepared tin and arrange the remaining sliced apples and blackberries on top.

  6. Dot with butter, sprinkle with the light brown sugar and bake in the preheated oven for 55 minutes.
  7. Take the cake out of the oven and leave to cool completely, then remove it from the tin. Serve sprinkled with extra sugar.