Italian apple torte, a single layer buttery cake filled with apple slices.
- 1/2 cup (4 oz or 125 g) plus 1 Tbsp of unsalted butter
- 3 Renette or Golden Delicious apples, peeled, cored, and cut into slices 1/4 inch (6 mm) thick
- 2/3 cup (3 1/2 oz or 105 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 whole eggs, plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup (8 oz or 250 g) granulated sugar
- 1/2 teaspoon grated lemon zest
- Confectioners' sugar (optional)
1 Preheat an oven to 375°F (190°C). Generously butter a 9-inch (23 cm) round cake pan with 2 inch (5 cm) sides.
2 In a microwave, melt the butter. Pour 6 Tbsp (3 fl oz or 90 ml) of it into a small bowl or cup and set aside. Add the apple slices and the remaining butter to a large frying pan and cook on low heat, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.
3 In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 Tbsp of melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.
4 Bake until browned, 30-35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.
5 (Optional) Just before serving, place confectioners' sugar in a small sieve and dust the top of the cake.
Yield: Serves 8.