Torta Di Mela

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READY IN: 2hrs
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine apples, lemon juice and rind in a bowl, toss to coat and set aside.
  • Grease a 24 cm springform cake pan with 1 tbsp of butter and dust with ground walnuts.
  • Whisk eggs, 1/2 cup muscovado sugar, caster sugar & vanilla essence until pale and creamy. Melt remaining butter and add to egg mixture with milk, flour and baking powder, then stir to combine.
  • Pour 1/3 of the mixture into prepared cake pan, arrange 1/3 of apples on top, scatter with half the figs and pine nuts. Repeat, finishing with apples.
  • Combine cinnamon and remaining muscovado and icing sugars, scatter over cake.
  • Bake at 180 degrees C for 1 hour 20 minutes, cool in pan for 20 minutes.
  • Towards the end of the cake's baking time, prepare the lemon syrup by heating the honey in a pan over medium heat and simmering for 5 minutes. Remove from heat and stir through lemon juice.
  • Turn cake onto a platter, drizzle with warmed syrup.
  • Serve with fresh cream if desired.
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