Recipe: Torta di mela (apple cake)

A rustic bake that is likely to become your Rosh Hashanah go-to

  • place PRE 25 minutes
  • place COOK 45 - 50 minutes
  • place SERVES 8
  • printicon

This apple cake is so simple to make and the result so wonderfully soft, I am sure it will become a family favourite. Enjoy a slice with coffee or tea and serve with mascarpone, cream or custard.


  • Preheat the oven to 160°C fan/180°C. Lightly grease a 24cm (9½in) loose-bottomed round cake tin.

  • Peel and remove the cores from the apples, then cut into thin slices and leave in acidulated water (mix the lemon juice with some cold water in a bowl).

  • Place the sugar, eggs, vanilla and lemon zest in a mixing bowl and, using an electric whisk, whisk for about 5 minutes until creamy and pale in colour. Whisk in the oil. Fold in the flour, baking powder and yoghurt until well combined. Pour the mixture evenly into the prepared cake tin.

  • Drain the apples well and dry on kitchen paper, then arrange the slices over the top of the cake. Combine the icing sugar and cinnamon and lightly sprinkle all over the apples.

  • Bake in the oven for about 45–50 minutes or until golden brown and risen.
    Remove from the oven, then leave to cool completely in the tin. Carefully remove the cake from the tin and serve in slices.

  • This cake is best eaten fresh but will keep in an airtight container at room temperature for up to 2 days.

    Recipe adapted from Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen (Pavilion Books)


3 eating apples, any type you have at home
Zest and juice of 1 lemon
150g caster sugar
2 large eggs
1 tsp vanilla extract
50ml sunflower or vegetable oil, plus extra for greasing
200g plain flour, sifted
1 x 16g sachet Paneangeli baking powder, sifted, or use 16g regular baking powder
200ml natural yoghurt
2 tsp icing sugar
1 tsp ground cinnamon

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