torta di mele: apple cake recipe
I remember a school trip around the Peak District in Derbyshire when I was about eight or nine. On the itinerary was a last stop for “high tea”. I had no idea what this entailed and to be honest still don’t quite know the difference between high and afternoon tea. Despite having spent quite some time in Italy where of course coffee is the drink of choice the idea of tea and cake on a sunny afternoon is an English tradition I still hanker after.
Now dont get me wrong, I am sure there are some delicious Le Marche cakes out there but the ones I have tried are a tad dry for my taste so we have had to adapt and this apple cake recipe from Maryberry, it uses the traditional italian ingredients for the “pasty” mix but the addition of apple adds moisture and creates a cake that is perfect for afternoon tea, or breakfast, or after dinner or…
- 225g self-raising flour
- 1 level tsp baking powder
- 225g caster sugar
- 2 eggs
- ½ tsp almond extract
- 150g butter, melted
- 250g cooking apples, peeled and cored
- 25g flaked almonds
- Beat the the the flour, baking powder, sugar, eggs, almond extract and melted butter together for a minute or so. spread half the mix on the bottom of a cake tin - 20cm spring sided best - lined with buttered grease-proof paper. layout the cut apples and cover with the rest of the mix and sprinkle the flaked almonds on top. cook for about an hour and a half.