Due Spaghetti, an Italian food, wine and travel blog

Torta di mele

Autumn is unquestionably here. The air is crisp, the leaves are turning. The tomatoes, zucchini, peppers and berries that crowded the farmers market stands all summer long have given way to squash, potatoes, carrots and onions. And there are apples – bushels and bushels of apples. With the cool weather comes the instinct to fire up the oven again, awakening it after its summer hibernation, and bake.

Torta di mele, or apple cake, is a classic Italian homemade treat. As is so often true, recipes vary. Stefano’s mom uses more flour and fewer apples, resulting in a delicate, springy cake. Our sister-in-law Valentina and her mom, Marinella, use less flour and more apples, which makes a more dense, almost pudding-like cake.  Our recipe is somewhere in between.

Despite these variations, a few things are true of all authentic torta di mela recipes. While apple desserts made in the US – apple crisps, pies and cobblers – are heavily seasoned with cinnamon, nutmeg and cardamom, no spices are used in the torta di mele. Only freshly squeezed lemon juice and lemon zest give the cake a light, delicate taste, and not-too-much sugar lets the natural sweetness of the apples come through.

Use Golden Delicious apples; their flavor, consistency and moisture level are perfect for this cake.

A slice of apple cake in the foreground, with the rest of the cake in the background.

A slice of apple cake in the foreground, with the rest of the cake in the background.

Torta di mele

Torta di mele, or apple cake, is a classic Italian homemade treat. Freshly squeezed lemon juice and lemon zest give the cake a light, delicate taste, and not-too-much sugar lets the natural sweetness of the apples come through.


  • 700g Golden Delicious apples, peeled and sliced thinly
  • Juice of one lemon
  • Zest of one lemon
  • 3 eggs
  • 1/2 cup (one stick) butter, softened
  • 1 cup whole milk
  • 200 g sugar
  • 250 g flour
  • 16 oz Lievito Pane degli Angeli, or substitute with 2 tsp baking powder


  1. Preheat the oven to 350°.  Butter and flour a 9″ or 10″ round cake pan, preferably a springform pan.  Set aside.
  2. Core, peel and thinly slice the apples, and place them into a bowl.  Squeeze the juice of one lemon over the apples.  Stir and let rest.
  3. Beat the eggs and sugar with a mixer on high speed for 5 minutes, until the mixture is light and airy. 
  4. Warm the butter until it is very soft but not melted and add it to the eggs and sugar, along with the milk and the zest of one lemon. 
  5. If you use Pane degli Angeli, pass it through a small strainer, such as a tea strainer, to eliminate any small clumps, and add it to the batter.  If you use baking soda, add it now. 
  6. Add the flour, and fold the dry ingredients gently into into the batter, taking care not to over-stir.  Add the apples and mix carefully until coated.
  7. Pour the batter into your buttered and floured pan. 
  8. Arrange slices of apple around the top surface of the cake, and bake at 350° for 50-60 minutes, until a toothpick inserted into the center comes out clean. 
  9. If you wish, turn on the broiler for a few minutes at the end of cooking in order to give the top a golden brown color.
  10. Serve warm or at room temperature for dessert, with afternoon coffee, or even for breakfast.


Lievito Pane degli Angeli is an Italian leavening agent lightly sweetened with vanilla. It is a common ingredient in many Italian baked goods. If you decide to buy some, search Amazon or another online gourmet foods vendor for

16 thoughts on “Torta di mele”

  1. è proprio quella dell nonna. nel mio caso di mia mamma…ma devo confessare: non mi piace granché. saluti all’autunno inquestionabile. in Italia è stranamente ancora estate piena. Ciao!

  2. I’ve got mine in the oven right now, but in making the recipe I realized you forgot to indicate where the milk went in. I alternated the milk between the flour/baking soda additions, since that’s what normally is the case with cake recipes. Hopefully it will turn out right!

  3. Oh my goodness, Judy – you’re right! Thank you for alerting us. Actually, the milk is added at the same time as the butter, but I don’t think it really makes any difference if it comes before or after the soda. We’ve corrected this in the post, now. I hope yours turned out well!

  4. I made this on Saturday to bring to a Sunday brunch. Delicious! I used to always have Pane Degli Angeli in the house (one of my favorite childhood smell memories!), but have blanked out on buying it the last couple of trips back to Rome (it’s already on my father’s December shopping list for me). I used baking soda and added 1/4 teaspoon of vanilla.

  5. great recipe, my first try went very well, I just overdid with lemon, maybe it was a large one, but the texture the taste, the tendernest of apples all was right, thanks!

  6. I saw this on amazon and there are 2 different pandegliangeli one has yeast and one just has vanilla. its confusing which to buy. also your recipe doesnt have vanilla with the baking soda. I will try your delicious recipe as i love apples…thank you

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Due Spaghetti

Travel around with me and discover different cultures, gain new experiences, try unique food and enjoy what the world has to offer.

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