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Torta di Mele with Evoo
My favorite cake...fluffy, butterless, straight from the Tradition!
by
Chiara Tribulato •
March 18, 2020
Author Notes |
Ok, I confess! I'm not a sweet tooth! I said it!
I'm a Pizza & Pasta Lover. So I can eat in big quantities (that for me is 2 slices) a few sweets. The really good, particular and tasty ones, like Tiramisú, Gelato, Cornetto, Sicilian Brioches with Granita and THIS Torta di Mele.
Because it is not buttery, not too sweet. The lemon gives an amazing twist to the apple taste. The Evoo gives to the recipe a soft and gentle traditional aroma.
My mother uses to add to the batter walnuts or raisins (or both). Moreover, she uses to sprinkle on top of the cake (before baking it) breadcrumb mixed with sugar to make the top crunchy!
The last thing, cakes can be difficult to make. But this recipe, I'm 100% sure, it will turn out good because II make this cake since the college (more than 15 years!). And every time it turns out delicious!
Ingredients Notes |
In almost every cake recipe that contains butter, you can substitute it with extra virgin olive oil.
The proportion is:
100 gr (3.5 oz) of butter = 80 gr (2.8 oz) of extra virgin olive oil
Mathematically speaking, you have to multiplicate the quantity of butter for 0.8.
100gr x 0.8 = 80gr of EVOO
The cake will be lighter, and you are going to take advantage of the nutritional properties of the extra virgin olive oil.
If you are looking for an authentic and tasty Extra Virgin Olive Oil my favourite in terms of Quality and Price is the Selezione from Frantoi Cutrera.
Cultivar: Moresca, Biancolilla, Nocellara, Cerasuola, Tonda Iblea. This is an incredible mix!
Serves: 8
Prep Time: 15 min
Cooking Time: 40 min
700 gr (25 oz) apples
3 eggs
60 gr (2 oz) Extra Virgin Olive Oil
300 (10.5oz) gr flour
200 gr (7 oz) sugar
1 glass of milk
1 lemon
1 packet baking powder
Directions
1. Peel and dice the apples, except for one. You better slice this last apple (half centimeter thick) to decoration. Place the apples in a bowl with the lemon juice. (The lemon juice avoids that the apple darkens and it balances the apple sweetness).
2. Separate the yolks from the whites and first beat the yolks together with the sugar until very pale and creamy.
Grate the lemon zest into the mixture and beat.
Add the extra virgin olive oil and beat. Add the milk and beat. Then gradually fold in the flour and the yeast while beating.
3. In a separate clean bowl, whisk the egg whites until stiff peaks form, then delicately fold the whites through the batter. Add the apple cubes and mix.
4. Turn the mixture out into a cake tin (oiled). Place the remaining apple slices all over the surface. Bake at 200°C (392°F) for 40/50 minutes, the time depends on your oven). I usually use this technique: when the cake is golden and inflates, I stick a toothpick into the cake, if it comes out clean it is done.
5. Enjoy in togetherness!
Enjoy in Togetherness!
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Polyphenols - The Sicilian Extra Virgin Olive Oil by Seligo
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