This is one of the most meaningful recipes in my recipe book, certainly one that brings with itself the sweetest memories. This is my father’s favourite dessert and my mother used to bake it for him every time he came back for his periodical home visits from working abroad. It reminds me of the feeling of expectation you have when you know you are going to see someone dear whom you haven’t seen for months, the fragrance of baking apples coming from the kitchen takes me back to how lovely it was to sit around the table, aged 5, on an afternoon with my dad smiling, having a slice of this cake, drinking his espresso and playing around with me. It reminds me of how lovingly my mum mixed all the ingredients together, confident that my dad would’ve appreciated it as a gesture of care and love.
This is indeed my mum’s personal interpretation of a classic Italian recipe, and getting the doses out of her was somewhat of a mission: “I go by the eye” is her official motto!
I always use plain flour + baking powder so I get through the flour quicker, but you can use self-raising flour, if you prefer.
So here it is, I hope you enjoy making it as much as eating it.
What you’ll need:
- 100 gr butter (plus a little wedge for the tin)
- 120 gr sugar
- 3 eggs
- About a tablespoon of vanilla extract
- 125 gr plain flour (plus a sprinkle for the tin)
- 1 level teaspoon of baking powder
- 4 golden delicious apples (2.5 for the mixture and 1.5 for the top)
Wash, peel, core and dice the apples for the mixture in ½ in little pieces (leave the apple for the top for now, if you peel them too much in advance they’ll oxidise and be brown by the time you are ready to place them on the cake).
Preheat the oven to 180°C/350F/Gas 4 and grease and coat an 18cm/7in cake tin. Cream the room-temperature butter and the sugar together in a bowl until all uniform and fluffy. Beat in the eggs, a little at a time, and add in the vanilla extract. The mixture should be quite runny. If it isn’t, add a glug of soya or cow’s milk. Add the raising powder, mix really well and finally add the chopped apples. Now pour the batter into the tin.
It’s time to prepare the rest of the apples. Wash, peel and core them. To cut them, cut the apples into vertical quarters and then slice them vertically to a thickness of about 1/3 of a cm being very careful not to break the slices. Place the slices on top of the batter as shown in the first picture above.
Bake for about 35 minutes or until a skewer inserted into the middle comes out clean.
This cake is wonderfully moist because of all those lovely bits of apples inside that go really soft when baking so you can serve it on its own, or if you like to contrast the apple flavour, serve with cream, custard or vanilla ice cream.
Finally, I thought long and hard whether to translate the word torta into pie, tart or cake. Pie is not right as there is no crust in this recipe, and tart just didn’t feel right, as that would be a separate base with a filling and a just a fruity topping. So I decided to settle for cake, as the preparation method for the basic mixture is not too different from a Victoria sponge. Let me know what you think!