Italian apple cake is not trying to be pie. It is a lightly sweet breakfast and merenda cake with more fruit than batter and a tender crumb around the apples.
We fold diced apples into the batter, arrange thin slices on top, and brush the warm cake with Gusta apricot preserve. The glaze should be thin, just enough to keep the surface tender and give the fruit a quiet shine.
Set servings and units first. You can change them anytime.
Heat the oven to 350°F. Butter and flour a 9 in springform pan.
Dice half the apples and slice the rest thinly. Toss the sliced apples with the lemon juice so they do not darken while you make the batter.
Whisk the eggs and sugar for 1 minute. Add the milk, melted butter, lemon zest, and salt, then whisk until smooth.
Fold in the flour and baking powder just until no dry streaks remain. Fold in the diced apples; the batter will look crowded with fruit.
Scrape the batter into the pan and arrange the sliced apples on top. Bake for 45 to 50 minutes, until a skewer inserted near the center comes out with moist crumbs, not wet batter.
Warm the Gusta apricot preserve with 15 ml water until loose. Brush a thin layer over the warm cake, then cool at least 30 minutes before slicing.
You made Torta di Mele Italiana. Time to eat.
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Check doneness near the center, not under a large apple slice. Wet fruit can make the top look done before the crumb has set.
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Six Italian regions. Nothing reformulated. Imported direct.
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