Apple Cake from Cortina d'Ampezzo (Torta di Mele Ampezzana)
This quickly prepared apple cake is typical of the simple and flavorful desserts of this mountain region. Use a firm, tart apple, such as Granny Smith, Pippins or Northern Spies are excellent also, if you can find them.
Butter and flour a 9-inch springform pan and set it aside.
In a mixing bowl, with an electric mixer at medium speed, beat the butter, sugar, eggs, flour, baking powder, nutmeg, lemon zest, and salt until a smooth batter is formed.
Spread the batter evenly in the bottom of the prepared pan.
Peel and core the apples then slice them thinly. Arrange the slices in concentric circles on top of the batter. They will sink a little.
Sprinkle top with 1 tablespoon sugar.
Bake the cake/torta in the middle of the oven until a wooden toothpick inserted in the center of the cake comes out clean, about 1 hour.
Place the pan on a wire rack and let cool slightly. Then unbuckle the sides of the springform pan.
After the cake has cooled completely, run a knife or spatula between the cake and the pan bottom, and slide the cake onto a serving plate.
Keep the tort loosely covered at room temperature.
Recipe Notes
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Nutrition Facts
Apple Cake from Cortina d'Ampezzo (Torta di Mele Ampezzana)
Amount Per Serving (1 slice)
Calories 291Calories from Fat 123
% Daily Value*
Fat 13.7g21%
Carbohydrates 40.3g13%
Fiber 3.2g13%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.