Italian apple torte
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75
Serves:     people
Notes from Anna

A moist apple cake for a special tea or as a dessert. Stored in an airtight container, it'll keep for 3-4 days.
 

INGREDIENTS
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INSTRUCTIONS

  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Leave the butter to soften at room temperature.
  3. Lightly grease a 20cm round, loose bottomed cake tin. Line the base with baking parchment then grease the top of the parchment and sprinkle with a tablespoon of demerara sugar.
  4. Wash the apples, cut in half and remove the core. Slice 1½ apples very thinly and cut the remaining half into cubes.
  5. Put the apple slices in a large bowl, drizzle with lemon juice and sprinkle with a little of the demerara sugar. Mix the cubed apple with the yogurt.
  6. Beat the butter and the rest of the sugar together with an electric hand mixer until creamy and fluffy. Add one egg at the time and beat well between each addition. You should have a smooth mixture.
  7. Sieve the flour and baking powder into the bowl and fold in carefully. Fold in the yogurt and cubed apple.
  8. Arrange the apple slices in the prepared tin, overlapping them slightly so they form circles. Pour the mixture over the slices and bake for 45 minutes.
  9. Remove the tin from the oven and leave the torte to cool in the tin for about 5 minutes. Transfer to a wire rack and leave to cool completely.
  10. This torte is delicious on its own, or serve with a little crème fraiche or our homemade custard.

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