Since apples are a fall fruit, I'm not exactly sure I see the connection between them and an Italian summer, but we'll just go with it. The cake tastes like a shortcake, except with the apples mixed in, instead of on top. And trust me, it's a huge pain to try and mix the apples into the thick batter. Oh, and the original recipe did not mention a pan size, but I figured that out for you. Luckily, as a whole, the cake is pretty easy to make, or it would definitely be up for consideration for the fail pile. Honestly? I think there's much better things you could be doing with apples, but if the heat of summer makes you want a dessert that's plain and unassuming, this would be it.
Torta con le Mele (Apple Cake)
From Recipes from an Italian Summer
3 large eggs
¾ cup superfine sugar
6 tablespoons unsalted butter, softened, plus extra for greasing
2¾ cups self-rising flour, plus extra for dusting
3 apples, peeled, cored, and chopped
Whipped cream, to serve (optional)
Preheat the oven to 350°F.
Grease a 9-inch cake pan or mold with butter and dust lightly with flour. Whisk together the eggs and sugar until pale and fluffy, then beat in the butter until thoroughly combined. Sift the flour into the mixture, then add the apples and mix gently.
Pour the mixture into the prepared pan or mold and bake for 30 to 40 minutes. Remove from the oven and let cool, then turn out, or serve immediately while hot. Serve with whipped cream, if you like.
Makes 6 servings
