Italian Apple Cake - "Torte di Mele"(Serves 6-8)
2 medium-size apples
Juice of 1/2 lemon
1/2 cup raisins
1 cup coarsely chopped walnuts
1 tablespoon granulated sugar
1/2 cup shredded coconut
1-1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
2 large eggs
3/4 cup sugar
4 ounces unsalted butter, melted
2 tablespoons Amaretto liqueur or almond extract
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan.
Do not peel the apples. Cut them into 1/2 inch cubes and discard the cores. Place apples in a bowl. Drizzle lemon juice over them and toss to coat. Add raisins, coconut, walnuts, and granulated sugar to the apples. Mix to combine.
In another bowl, combine the flour, baking powder, cinnamon, and nutmeg. Set aside.
Using an electric mixer, combine the eggs and sugar until slightly thick and light yellow. Beat in the melted butter and Amaretto. Add the flour mixture and beat just enough to combine. Stir the apple mixture into the batter.
Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until the cake is golden brown. Transfer cake to a rack to cool. Dust with confectioners' sugar before serving.
Serve with a scoop of vanilla ice cream or whipped cream.
For an especially delicious topping, add a tablespoon of Amaretto
to the cream while it is being whipped.
This is a 'coffee-cake' style dessert filled with slices of fresh apples that have been flavored with Amaretto liqueur. Serve with a scoop of vanilla ice cream or a dollop of sweetened whipped cream. The cake can be made ahead; the flavor actually gets even better after a day or two.
Italian Apple Cake
CREAM - ING
To beat room temperature butter with sugar until the mixture is light and fluffy. The process creates tiny air bubbles in a batter which gives baked goods a lighter texture.
KEEP YOUR FRUIT ON DISPLAY
Store fruit on your countertop for easy access or use to serve items on a buffet.