Tuscan Apple Cake With A Crackly Meringue Recipes

TORTA DI MELE (ITALIAN APPLE CAKE)

Torta di Mele (Italian Apple Cake) image

This Italian apple cake recipe is from my mom and reminds me of my childhood. It tastes delicious, and I bake it for my family now.

Provided by Giulia

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons unseasoned bread crumbs, or as needed
½ cup unsalted butter, melted
½ cup white sugar
1 vanilla bean, split and scraped
2 eggs
1 ⅛ cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon milk, or as needed
2 pounds Granny Smith apples, peeled, cored and sliced thin
¼ cup unsalted butter, cubed
¼ cup white sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a pie plate and dust with bread crumbs
Combine melted butter, 1/2 cup sugar, and vanilla bean seeds in a bowl. Add eggs and stir to combine. Mix flour, baking powder, and salt in a bowl and add to butter mixture. Add milk if batter is too thick
Pour batter into the prepared pie plate. Distribute apple slices in a thick layer on top of the batter. Dot with cubed butter and sprinkle with 1/4 cup sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 51.1 g, Cholesterol 86.8 mg, Fat 18.8 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 11.4 g, Sodium 112.5 mg, Sugar 32.6 g

TUSCAN APPLE CAKE WITH A CRACKLY MERINGUE

TUSCAN APPLE CAKE WITH A CRACKLY MERINGUE image

Number Of Ingredients 13

Ingredients

2 cups (10 ounces) unbleached all-purpose flour (organic preferred)
1 1/2 cups (10.5 ounces) plus 2 tablespoons sugar
Generous pinch salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
3/4 cup milk
1 teaspoon vanilla
Shredded zest of 1 large lemon
2 large eggs
3 tablespoons unbleached all-purpose flour
1 tablespoon baking powder
2 large (about 1 pound) apples (Granny Smith, Braeburn, or Gala), peeled, cored, and cut into 1/2-inch pieces
1 large egg white
2 tablespoons sugar

Steps:

1. Place the rack in center of the oven and preheat to 375°F. Grease and flour a 9-inch springform pan. In a large bowl, with your fingertips, rub together the first measure of flour, the 1 1/2 cups sugar, salt, and butter until crumbly. Remove 1 cup of the crumbs and press them onto bottom of the springform pan and about 1/2-inch up the sides, making a crust about 1/8-inch thick. 2. Make a well in the remaining crumb mixture. Pour into it the milk, eggs, vanilla, lemon zest, the second measure of flour, and baking powder. With a whisk, blend this mixture thoroughly without incorporating the crumbs. Then with a wooden spoon stir in the crumbs until well blended but still a little lumpy. Fold in the apples. Scrape the batter into the pan. 3. Beat the egg white until foamy. Beat in the 2 tablespoons sugar until whites barely stand in peaks. Zigzag it over the top of the batter, leaving 2/3 of the batter uncovered. 4. Bake 65 to 75 minutes, or until a knife inserted in the center comes out clean. 5. Remove from oven and cool 30 minutes on a wire rack. Slip off sides of the pan and finish cooling cake. Serve at room temperature. Covered in plastic wrap, the cake holds well at cool room temperature for 2 days. It keeps a week in the refrigerator. Warming in the oven makes it even tastier.

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