Torta di Mele - Apple Cake

If there's one thing I understood reading something like 50 food blogs is that an Apple Cake is different than an Apple Pie. Unfortunately in Italian there's only one way of saying it, so they usually call the Apple Pie with its English name, explaining what it is afterwards.



Apple Cake

700 gr (25 oz) Apples (the most juicy onec, I used rennet, but I would recommend Granny Smith too)
200 gr (7 oz) self-rising Flour
200 gr (7 0z) granulated sugar
100 gr (3,5 oz) Butter melted, unsalted
200 ml (1/2 cup) Milk
2 Eggs
1 Lemon (zest and juice)
1 tsp Cinnamon
1/4 tsp vanilla Extract
a pinch of Salt


In a large bowl combine eggs, sugar and melted butter.
Add the lemon zest, cinnamon, milk, vanilla extract, salt, and at last slowly add the self-rising flour.
Wash and peel the apples, cut in thin slices.
Add the juice of the lemon to the apples.
Butter and flour a 25 cm baking pan.
Preheat the oven at 180 C (350 F)
Pour the mixture in the baking pan and then insert the apple slices (I placed them vertically, radially, is that a word?)
Sprinkle with powdered sugar and cinnamon.
Bake for 50/60 minutes and allow to cool before taking out of the baking pan.
Serve with cream.

Juliette