A Venetian Apple Cake

 A Venetian Apple Cake

Torta di mele

A classic!

At first glance it may seem like a huge ratio of apple to dough. Don’t! They magically meld into the batter, and you’ll love the result. This is a very simple recipe that yields exceptional and delicious results.

INGREDIENTS (SERVES 8 TO 10)

Butter 2 tablespoons
00 wheat flour 150 grams (plus extra flour for the cake pan)

Sugar 150 g + 50 g with 1/2 teaspoon of cinnamon

Egg 1 (organic or free range)

Milk 80-120 milliliters

50 g of raisins (soaked in warm water)

a pinch of salt

1 shot glass of Grappa

Baking powder 15 g

Apples 5 small (about 1000 grams) peeled,cored and thinly sliced

DIRECTIONS

Preheat the oven to 180°C. Butter and flour a 20-centimeter round cake pan.

In a large bowl, using a whisk, beat the 150 grams of sugar, a pinch of salt, the egg, the flour, milk, baking powder; add the raisins and the grappa, and mix very well.

Peel and core the apples.

Dice one and sprinkle it over the batter. Cut the remaining apples into thin slices and spread them in a neat pattern over the diced apples in the pan. Mix and with a spatula pour in the prepared cake pan.

Sprinkle with the remaining 50 g of sugar mixed with the cinnamon. Bake for about 40-45 minutes, until dark golden.