Torta di mele – Apple Cake from Sicily

This is a recipe I saw in The Guardian by Fabrizia Lanza, owner of the Anna Tasca Lanza Cooking School in Sicily. In my version below, I used 75gr of caster sugar, 100gr of soft brown sugar and 100gr of dark soft brown sugar – it’s on the sweet side.


150g unsalted butter, at room temperature, plus extra to grease
300g plain flour, plus extra to dust
300g caster sugar
1 tsp vanilla extract
2 tsp cinnamon
3 eggs, beaten
80ml milk
15g baking powder
500g apples (about 5), sliced or chopped into pieces about 15mm thick
Icing sugar, to serve


Heat the oven to 180C/350F/gas 4, butter and flour a 22cm springform cake tin, and set aside.

In a small bowl, beat the butter and sugar until fluffy, then whisk in the vanilla and cinnamon. Stir in the beaten eggs, milk, flour and baking powder in alternating batches, then add the apples and stir until just combined.

Pour the batter into the tin and bake for 25-30 minutes, rotating the tin halfway through.

Cool for 10 minutes in the tin, then carefully remove and put on a wire rack to cool completely. Serve with a light dusting of icing sugar.

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