Go Back
+ servings
An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.
Print Recipe
5 from 9 votes

Torta di Mele Recipe (Italian Apple Cake)

A traditional treat from Tuscany, Torta di Mele is unbelievably easy to make -- and so DELICIOUS!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Italian
Servings: 10
Calories: 197kcal
Author: Neriz


  • 1 & 3/4 cups flour, (plus more for dusting)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 medium eggs, room temperature
  • 2/3 cup sugar, (plus 1 tsp for dusting)
  • 1/2 cup milk
  • 1 lemon, grated zest
  • 3 medium apples, peeled, cored, half chopped into small bits and half chopped thinly
  • 2 tbsp butter, unsalted, diced and chilled (plus more for greasing)
  • 1 tsp powdered sugar, for serving (optional)


Preparing equipment:

  • Preheat oven to 180°C (350°F).
  • Grease your 8-inch cake pan with butter and dust it with flour. 

Preparing cake batter:

  • Using a medium bowl, sift and combine all the dry ingredients: flour, baking soda, and baking powder.
  • In a separate bowl, combine eggs and sugar and mix until it becomes creamy --- about three minutes in a hand mixer's high setting.
  • Add lemon zest and a third of the sifted dry ingredients.
  • Mix and add a third of milk; continue mixing and repeat until all the dry ingredients and milk have been added.

Baking torta di mele:

  • Pour cake batter into the greased cake pan.
  • Add bits of apples, spreading them randomly on top of the cake batter.
  • Arrange the thin slices of apples on top, following the round shape of the pan.
  • Add bits of butter, placing them randomly on top of the apples.
  • Sprinkle with the remaining 1 tsp of sugar.
  • Place your cake pan in the oven for 40 to 45 minutes.
  • Set aside for at about 20 minutes to cool, then remove the cake from the pan.
  • Sprinkle your Italian apple cake with powdered sugar, if preferred.
  • Serve.



  • Cook's Tip #1:  Do not rush the creaming of eggs and sugar.  It helps create more air in the cake, so mixing it for about three minutes is good.
  • Cook's Tip #2:  It's ok to chop the apples when you're about to add them into the cake batter. You don't need to be precise in chopping, and with this approach, there's less oxidation in the apples because you add them right away.
  • Cook's Tip #3:  This Italian apple cake recipe is excellent for either 8-inch or 9-inch cake pan.


Calories: 197kcal | Carbohydrates: 39g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 228mg | Potassium: 110mg | Fiber: 2g | Sugar: 20g | Vitamin A: 149IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 1mg