Anna’s Torta Di Mele (Apple Cake) Recipe

Try this delicious Torta di Mele recipe courtesy of Martino Pulito, Executive Chef at Cucina Porto.

The recipe for this torta di mele has been passed down to me by my mother, Anna. It’s her favorite cake, and it always reminds me of her. To pay tribute to her this Mother’s Day, I’ve taken her torta di mele recipe and decorated it so that it resembles the petals of her favorite flower, roses.

I’m thrilled to share this family recipe, shared from mother to son, with diners at Cucina Porto this Mother’s Day in Australia.

Ingredients (serves 12)

4 Whole Eggs

200g Caster Sugar

250g Mascarpone

20g ’00’ flour

5g Yeast (Martino uses Paneangeli Lievito Pane Degli Angeli yeast)

4 Red Apples

1 tsp Cinnamon

Method

1. Preheat oven to 170C (340F).
2. Wash the apples. Dice two of them and coat them in cinnamon.
3. Whip the eggs with the caster sugar. As soon as it forms a foam, gently add the mascarpone.
4. Mix the flour and the yeast together, then pass through a sieve.
5. Add the flour to the egg mixture, using a wooden spoon to stir.
6. After all the flour has been added to the mixture, add the diced apples.
7. Cut out a piece of baking paper to line a round 24cm baking tin.
8. Add the mixture to the tin.
9. Finely slice the remaining two apples, and put them on top of the mixture in a spiral so that it resembles a rose. Add a bit of caster sugar on top.
10. Put the cake in the oven to cook for 45 minutes. Serve and enjoy!

Read our Inspired interview with Martino Pulito here.