The Italian answer for apple pie: tempting apples in cinnamony creamy bedding. For this Italian Apple Cake recipe, we are requesting you use Cortland Apples

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Italian Apple Cake (Torta Invisibile Di Mele)

The Italian answer for apple pie: tempting apples in cinnamony creamy bedding. Lushes.
Course Dessert
Cuisine Italian
Diet Low Calorie, Low Fat, Vegetarian
Keyword baked, fresh fruit, Make Ahead, Oven, party food
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 209kcal
Author Chief Desirist Dr Hanna

Equipment

  • Parchment Paper
  • Springform Cake Pan
  • strainer
  • Zester Grater

Ingredients

Filling

  • 2 eggs room temperature
  • ¼ cup Truvia Cane Sugar Blend
  • pinch salt
  • 4 TBSP butter melted
  • ½ cup warm milk
  • 1 lime zest finely grated using Box Grater
  • 1 cup flour
  • 1 ½ tsp baking powder
  • Juice of one lime
  • 4 cups apples peeled, quartered and sliced 2-3mm, see notes.

Topping

  • 1 ½ cups apples peeled, quartered and sliced 5mm
  • 1 TBSP Truvia Brown Sugar Blend
  • ½ tsp cinnamon

Instructions

  • Preheat stove for 360 F, no fan.
  • In a large bowl, whip the eggs with Truvia till lighter color.
  • Grate the lime using zester grater.
  • Add salt, melted butter, warm milk, grated lime peel, whisk.
  • In a small bowl mix the flour and baking powder.
  • Add the flour mix to the egg mix in two doses, mix together.
  • Add lime juice, and stir it well.
  • Finally, fold in the 4 cups apples.
  • Line a 20 cm springform cake pan with parchment baking paper. Pour the cake mix into the form.
  • Sprinkle it with a well-mixed brown sugar and cinnamon. Use a strainer.
  • Bake cake for 45-55 minutes. Check it with toothpick. Let it cool.
  • Remove cake from springform and paper.
  • Serve it on a plate.

Notes

Be sure to choose tart apples like Cortland, Gala, or Granny Smith.
 
  

Please visit this apple reference chart for more information about Cortland Apples. To find even more diet desire recipes visit this link.

Chief Desirist Dr Hanna

Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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