Torta di Mele: An Easy Italian Rustic Apple Cake

This cake is a straightforward recipe with classic flavors of fresh apples, cinnamon, and raisins.

It is thick and will not leave you hungry.

Torta di mele, Rustic Italian Apple Cake

Credit Alberto Conde Kitchen in the Med

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What I Like About this Recipe

It is not very sweet, so you can customize it as you like, or leave it as is.
It has some crumble on the outside but is moist on the inside.
It is easy to make.
You can use different apples to suit your taste.

What is this recipe?

This cake is a basic recipe for apple cake, using olive oil instead of butter.

Where does it come from?

It comes from the Northern parts of Italy, where they call it “Torta di Mele”.

This recipe was another way to use extra apples, and there are many variations.

Ingredients

Credit Alberto Conde Kitchen in the Med

3 small apples or 2 large ones. I used 2 Gala and 1 Pink Lady apple in this recipe.
Orange Juice
1 cup of Extra Virgin Olive Oil
1 teaspoon of cinnamon
1 teaspoon of ground nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
1 cup of sugar
Two large or 3 medium eggs
about two-thirds of a cup of sultana or golden raisins
Powderred or confectioner’s sugar
Optional: Some people add a sweet liqueur to the moist mix or honey to the finished cake for sweetness and flavor. I did not in this recipe.

Ingredients

Credit Alberto Conde Kitchen in the Med

Instructions

Heat the oven to 350ºF
Dice the apple into small cubes.
Cover the diced apple in orange juice to avoid oxidation (browning)
Cover the raisins in water inside a small bowl.
Blend the dry mix: In a large bowl, mix the flour, nutmeg, baking powder, baking soda, and cinnamon.
Blend and whisk the moist mix: Combine the sugar, eggs, and olive oil in a large bowl using a blender or mixer for 5 to 7 minutes. I did it by hand, but I recommend using a mixer.
Combine both mixes: Make a small hole in the middle of the dry mix and pour the moist mix inside. Stir to blend it all in a thick mix. Don´t worry, it is supposed to be very thick.
Drain the raisins and apples well and add them to the mix.
Prepare a cake mold or pan with non-stick oven paper: I recommend a 10-inch cake pan.
Bake for 45-50 minutes. Check if it is baked with a toothpick. If it comes out clean, it is ready.
Leave to cool off and dust with powdered sugar.

Preparing the ingredients, Dry and moist mixes

Also cover the raisins in water and have your Ingredients Ready

Baking the Cake

Make a Small Hole in the Dry Mix, and Pour the Moist Mix in it

Out of the Oven, before the Powdered Sugar, I could not resist to try!

Credit Alberto Conde Kitchen in the Med

Suggestions for Serving

Serve Warm with Vanilla Ice Cream – This is not a very sweet cake, so the combination is excellent.
Top with Fresh Whipped Cream
Drizzle with Honey or Caramel Sauce
Pair with a Cup of Coffee or Espresso – My favorite take, to be honest.
Add a Side of Fresh Berries
Enjoy with a Small Glass of Vin Santo, a sweet wine– For the authentic Italian experience

I forgot to take a picture before cutting the cake!

Here it is with the sugar on top

Credit Alberto Conde Kitchen in the Med

Tips and ideas

Don’t overmix – Stir the batter until it is just combined to keep the cake light and tender.
Add a Streusel Topping – Sprinkle a simple mix of flour, sugar, and butter on top for extra texture and sweetness.
Layer the Apples – Layer thin apple slices on top in a spiral pattern before baking.
Experiment with Spices – I recommend cardamom for a warm, autumn-inspired flavor.
Try Brown Sugar for Depth – It gives a subtle caramel flavor.
Brush with Apricot Jam – Warm a bit of apricot jam and brush it over the top after baking for a glossy finish.
Add Nuts for Crunch
Serve with a Dollop of Mascarpone Cheese
Use a Springform Pan – If you have one, a springform pan makes it easy to remove and present the cake neatly. I used it in this recipe.

I used Gala and Pink Lady Apples in this Recipe

Credit Alberto Conde Kitchen in the Med

Torta di mele, a Rustic Italian Apple Cake FAQ

What kind of apples work best? Torta di Mele is flexible with apple types. Firmer varieties like Granny Smith, Honeycrisp, or Fuji add a nice texture, but softer apples like Golden Delicious also work well. I used Gala and Pink Lady apples in this recipe.
Can I make it gluten-free? Use a gluten-free flour blend. Ensure it’s a 1:1 substitute blend designed for baking.
Is Torta di Mele meant to be very sweet? Traditional Torta di Mele keeps the sweetness light, letting the apple flavor stand out. If you prefer a richer taste, you can personalize it by adding honey or a hint of sweet liqueur.
Can I add spices or other flavors? While simple in its original form, many add cinnamon, nutmeg, or lemon zest for extra flavor.
How should I store Torta di Mele? You can keep it in an airtight container at room temperature for up to two days. For longer storage, you can keep it in the fridge for up to four days or freeze slices for up to a month.
Can I make it ahead of time? Yes, Torta di Mele can be made a day in advance. Some say it tastes better after resting for a day as the flavors meld.
Is Torta di Mele served warm or cold? It’s delicious both ways! For a simple treat, serve it slightly warm with ice cream or at room temperature.
Can I use oil instead of butter? Yes, you can substitute an equal amount of a mild-flavored oil for the butter. It may alter the texture slightly but keeps the cake moist.
Why does my Torta di Mele look different from others? Regional and personal variations make Torta di Mele look different from one household to another. Some recipes add layers of sliced apples on top, while others fold them into the batter.
What’s the best way to serve it? Dust it with powdered sugar or serve it with a scoop of vanilla ice cream or a spoonful of whipped cream for a classic Italian touch.

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