The Happy Home Cook: Torta De Mele – Italian Apple Cake

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The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to submissions@positivelyfilipino.com.

Torta De Mele (Photo by Elizabeth Ann Quirino)

Torta De Mele (Photo by Elizabeth Ann Quirino)

Filipinos love Italian food and love dessert. This Torta De Mele is a classic Italian cake recipe which uses apples of any variety. It is so easy to bake that one can make it anywhere in the world. I have baked this dessert in my American kitchen and when I visited family in the Philippines. Serve this warm with a side of vanilla ice cream. This is the perfect dessert to enjoy on a crisp, autumn day. This recipe first published on my blog and was inspired by Chef Dennis Littley of AskChefDennis.com. Serves 4 to 6.

Ingredients

½ cup unsalted butter
3 apples, peeled, cored, sliced
2/3 cup flour
½ tsp baking powder
½ tsp salt
2 whole eggs plus 1 egg yolk
1 tsp vanilla extract
1 cup granulated sugar
½ tsp grated lemon zest
Confectioners' sugar to sprinkle

Procedure

  • Preheat oven to 375° F degrees, grease a 9” round cake pan (or a rectangular 9 x 11 pan) with baking spray. Line the bottom with parchment paper.

  • In a large skillet over low heat, melt 2 tablespoons of the butter, reserve 6 tablespoons for later.  Add the apple slices and cook until tender, about 10 minutes.

  • In a small bowl mix together flour, salt and baking powder. In a large bowl, beat the whole eggs and egg yolks until blended.  Add the butter, sugar, vanilla and lemon zest.  Stir in flour and apples.  Spoon into prepared pan, smoothing the top.

  • Bake until cake is browned, 30-35 minutes. Test for doneness by piercing the middle with a toothpick and if it comes clean, cake is done. Allow to cool in the pan for 15 to 20 minutes.

  • Invert cake on a rack to cool completely. Remove the parchment paper. Invert cake on serving platter when it has cooled.

  • Before serving sprinkle with sugar. Serve cake topped with fresh whipped cream, or a scoop of vanilla ice cream on the side.

Elizabeth Ann Quirino

Elizabeth Ann Quirino

Elizabeth Ann Quirino, based in New Jersey, is a journalist, food writer and member of the International Association of Culinary Professionals (IACP). She blogs about Filipino home cooking and culinary travels to the Philippines on her site AsianInAmericamag.com.

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Elizabeth Ann Quirino