Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 medium-sized apples, peeled and thinly sliced
- 1/4 cup apricot jam
- 1 tablespoon lemon juice
Special equipment needed:
- 9-inch springform pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Arrange the sliced apples on top of the batter in a circular pattern, starting from the outside and working your way in.
8. In a small saucepan, heat the apricot jam and lemon juice over low heat until melted and smooth.
9. Brush the apricot glaze over the top of the apples.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the torta di mele to cool in the pan for 10 minutes before removing the sides of the pan and transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 285
Fat: 11g
Carbohydrates: 43g
Protein: 4g
Sodium: 170mg
Sugar: 22g
Substitutions for ingredients:
- You can use any type of apple you prefer, but Granny Smith or Honeycrisp work well.
- You can substitute the apricot jam with peach or raspberry jam.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for added crunch.
- Sprinkle 1/4 cup brown sugar over the top of the apples before baking for a caramelized effect.
- Add 1/2 teaspoon of vanilla extract to the batter for extra flavor.
Tips and tricks:
- Make sure to slice the apples thinly and evenly for even baking.
- Use a pastry brush to evenly distribute the apricot glaze over the top of the apples.
- Serve warm with a dollop of whipped cream or vanilla ice cream.
Storage instructions:
Store the torta di mele in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place a slice of the torta di mele in the microwave for 15-20 seconds or in a preheated oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
Serve the torta di mele on a cake stand or platter and dust with powdered sugar.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of cinnamon.
Pairings:
Pair with a hot cup of coffee or tea.
Suggested side dishes:
Serve with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the torta di mele is browning too quickly, cover it with foil for the remaining baking time.
- If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
Make sure to wash and peel the apples thoroughly before slicing.
Food history:
Torta di mele is a traditional Italian apple cake that originated in the Alpine region of Italy.
Flavor profiles:
The torta di mele has a sweet and slightly tart flavor with warm spices like cinnamon and nutmeg.
Serving suggestions:
Serve the torta di mele as a dessert or as a sweet breakfast treat.
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Region: Italian