See on Scoop.it – La Cucina Italiana – De Italiaanse Keuken – The Italian Kitchen
For the batter:
200g (7 oz) sugar
100g (3-1/2 oz) melted butter
200ml (6 oz) milk
1 Tb. of baking powder
Grated zest of a small lemon
A few drops of vanilla extract
A tiny pinch of salt
200g (8 oz) flour
5 medium apples (about 700g/1-1/2 lbs)
More sugar for topping
Cinnamon, to taste
Sliced almonds or other nuts
Raisins or other dried fruits
First, make the batter: This is most easily done with a standing mixer. Whisk the eggs and sugar together until they are well amalgamated. Add the rest of the batter ingredients ingredients other than the flour and let them mix together well. Now add the flour in a thin stream to the liquid while the mixer is still running. Once all the flour has been incorporated, raise the speed as high as it will go to eliminate any lumps. The resulting batter should be pourable but thick, something like a very thick pancake batter.
Peel and core the apples, one by one, and slice them into thin wedges. Add the sliced apples to the mixing bowl as you go, folding them into the batter.
Pour the apple batter into a springform baking pan, which you will have greased very generously with butter. Even out the top with a spatula and clean off the sides. Sprinkle the top with granulated sugar.
Place the pan in a pre-heated moderate (180C/350F) oven for about an hour, until the torta is cooked through and the top is nice and brown. (You can test doneness by sticking a skewer into the torta; if it comes out clean, it’s done.)
Remove the pan from the oven and let it cool on a rack before serving.
If you like, for a fancier presentation, you can sprinkle the top of the torta with some powdered sugar.
See on memoriediangelina.com