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Apple Cake is one of the most beloved homemade desserts: easy to prepare and full of flavor. In this version, the apples stay soft and juicy, enriched with crunchy walnuts and a warm touch of cinnamon. The secret lies in the batter, light and fluffy thanks to the meringue, while the apples’ natural moisture keeps the cake tender. It’s even better the next day, once the flavors have settled and every slice is irresistible.
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Tortiera 24cm round
Equipment
- Hand or Stand Mixer
- 9-inch (24 cm) round cake pan
Ingredients
- 500 g Apples (diced)
- 250 g Granulated Sugar
- 250 g All-Purpose Flour (low-protein)
- 200 g Melted Butter
- 100 g Walnuts (chopped)
- 4 Whole Eggs
- 50 g Raisins
- 20 g Rum
- 20 g Baking Powder
- 3 g Bourbon Vanilla
- 5 g Ground Cinnamon
Instructions
- Wash the raisins thoroughly in hot water (about 122 °F / 50 °C), rinse, and soak them in rum for about 15 minutes.
- Whip the egg whites with the sugar until you get a firm meringue. Gently fold in the egg yolks and vanilla, mixing from the bottom up to avoid deflating the mixture.
- Sift the flour twice together with the baking powder and ground cinnamon to obtain a fine, even mixture that will make the batter lighter and more aromatic.
- Add 1/3 of the flour together with 1/3 of the melted butter. Mix gently with a spatula and repeat the process until all the flour and butter have been incorporated, obtaining a smooth and homogeneous batter.
- Fold in the diced apples, chopped walnuts, and well-drained raisins, mixing gently to distribute the filling evenly without deflating the batter.
- Pour the batter into a greased 9-inch (24 cm) round cake pan and bake in a static oven at 320 °F (160 °C) for about 50 minutes. After 40 minutes, open the oven vent slightly (or crack the door open if you don’t have a vent) to let the steam escape and ensure the cake bakes dry.
- Remove the cake from the pan and let it cool completely on a wire rack. Before serving, dust with powdered sugar and a pinch of cinnamon to enhance flavor and presentation.
Nutrition
Serving: 1slice | Calories: 586kcal | Carbohydrates: 71g | Protein: 8g | Fat: 31g | Fiber: 4g | Sugar: 38g
2 comments about “Torta di Mele con Noci e Cannella”
Queste dosi sono adatte a quale misura di teglia? Grazie
Ciao Raffaella!
Puoi usare una teglia da 24cm!