DISH RESEARCH · Dessert
Torta di mele
Also known as: Torta di mele PAT
GialloZafferano’s selected torta di mele folds drained Rennet apple slices through a cinnamon-and-lemon batter with melted butter, eggs and whole milk. A separately buttered and sugared pan and final icing-sugar dust finish this version.
About Torta di mele
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected torta di mele is a soft, moist apple cake with cinnamon and lemon zest. This version folds sliced apples through an egg-and-milk batter rather than arranging them only on top.
Butter is melted and set aside, while one lemon supplies both zest and juice. The selected Rennet apples are peeled, cored and thinly sliced, then tossed with the juice.
Eggs and sugar are beaten until pale and fluffy before salt, cooled melted butter and cinnamon join them. Lemon zest, sifted flour and baking powder follow, then milk is added gradually.
The apples drain to remove excess lemon juice before folding into the batter. A separately buttered and sugar-coated pan receives the mixture for baking.
The baked cake cools completely before unmoulding and a powdered-sugar finish. GialloZafferano presents this as its own home-style version, leaving other flavourings and richer additions as separate variations.
Ingredients in Torta di mele
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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Cuisines & regions
Cuisine and regional connections are still being added.