Torta de Mele – Guest Post at Asian in America!

I know I’ve been teasing you about some exciting news, and this morning at 10:00 am EST it finally happened!  I am proud to be a part of a new venture on Google+ called ChefHangout.com .  

At Chef Hangout, you’ll find 24 chefs from around the world that have been brought together for this unique enterprise, and I am lucky enough to have been chosen!    So many different types of cooking will be offered by some of the most talented chefs I’ve ever had the pleasure to work with.

If you’re not familiar with the hangouts on Google+, it’s a pretty cool concept, you and 9 of your friends can get together on the hangout for a great evening, whether it’s for online classes or just for a reunion of friends spread across the globe.    All you need is a profile on Google+, a laptop with a camera and a decent internet connection and your ready for business!  So stop by when you have the chance and take a look around, it might be the perfect gift for a  friend or relative!    Chefhangout.com

 

Today you will also find me guest posting for  my friend Betty Ann, on her Blog  Asian In America,  so stop by and check out my Torta de Mele,  aka Italian Apple Cake!   It is one of my favorite cakes, and promise you won’t be disappointed!

Italian Apple cake

 

5.0 from 2 reviews
Torta de Mele
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
  • ½ cup (115 g) unsalted butter
  • 3 apples cut into slices
  • ⅔ (85 g) cup flour
  • ½ tsp (2.5 g) baking powder
  • ½ tsp (2.5 g) salt
  • 2 whole eggs plus 1 egg yolk
  • 1 tsp ( 5 ml) vanilla extract
  • 1 cup (225 g) granulated sugar
  • ½ tsp (2.5 g) grated lemon zest
  • 10 x sugar to dust
Instructions
  1. preheat oven to 375, butter a 9” round cake pan
  2. In a large frying pan over low heat, melt the butter, reserve 6 tbs for later. Add the
  3. apple slices and cook until tender, about 10 minutes.
  4. In a small bowl mix together flour, salt and baking powder. In a large bowl beat the whole eggs and egg yolks until blended. Add the butter, sugar, vanilla and lemon zest.
  5. Stir in flour and apples. Spoon into prepared pan, smoothing the top.
  6. Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan for
  7. minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
  8. Before serving dust with 10x sugar

 

Comments

  1. How awesome to be picked, Chef Dennis! Congratulations :) That’s really awesome… You deserve it! Will go check out Chefhangout.com now… And that apple cake looks really good… love how the crumb of that cake looks! Will go check out your guest post now… Thanks for sharing this recipe, and your great news :)

  2. Chef you killing me! this is not on my eating plan. It looks positively perfect. Hugs from WDC area.

  3. Congrats Dennis!

  4. Congratulations! I just checked the website – looks cool! How wonderful to be a part of bunch of talented cooks. Good luck! I saw this post on Elizabeth’s site. I hope to try it someday soon!

  5. Hey Mister Magoo, I shall join you to hang out and get advice tomorrow. Was hyper busy today. Off to see your guest post. Hope you are well. Toodles.

  6. Congrats Chef to be picked as one of the Chef for Chefhangout !!! I am so happy for you :)))) Now off to see your guest post :)

  7. Congrats , Chef !!!! We’re so proud of you :) And that cake looks really yummy !

  8. Congratulations!!

  9. That cake looks so good… don’t tempt me because I may end up making it this weekend!

  10. That is fabulous! Congrats!

  11. What an exciting new venture! The torte looks amazing….oh yum..

  12. congrats! that’s AWESOME!

  13. That cake looks so light and refreshing!

  14. This looks so yummy! All it needs is my almond crumb topping!

  15. Wow, Chef Dennis what a wonderful experience for you to be part of the Chef Hangout. So sorry I missed this….I must have been on my way to the airport by then. Can I catch this on a video you have tucked away somewhere? Or on YouTube perhaps?
    Anyway, thank you so much for your great Guest Post and sharing the Torta Di Mele recipe. This was a superb and easy cake to make. I baked this cake while I was visiting family overseas….it was a hit! My family loved it and in fact, kept asking me to bake it again and again. And when I got back here to NJ, I baked it again for my family. Again, a big success. Thanks so much! Your help on the blog was much appreciated!

  16. That’s great news, Dennis! (The chef hangout AND your guest post — plus a tasty cake, to boot.) Congrats on all of the above! (And thanks for your help w / G+!)

  17. This recipe sounds very good. What type of apples would work best in this cake? I was thinking of using Royal Gala apples. Thanks!

  18. I made this apple torte this afternoon for a last minute casual dinner with friends. I got it in the oven in about 15 minutes. It did not puff up much in the middle, and because I was in a rush, the bottom stuck to the pan. I decided to serve it right from the baking pan after dusting it lightly with sugar. It was so delicious and reminiscent of an apple cake from a fine French bakery, not too sweet and almost a custard like consistency. Next time I will be sure to grease the bottom of the pan better so I can serve it on a beautiful paper doily accompanied by some sliced strawberries or raspberries. Thanks for another wonderful recipe!

  19. Mine was not this tall, but was absolutely delicious. Great, easy dessert for guests, or a snack with a cup of tea or coffee. Thanks for a great recipe.

  20. Chef Dennis – I fell in love with this recipe a year ago and it is great for small dinner parties. It is truly addictve and the cake is so much more than the sum of the individual components. My son is having a large gathering and we were wondering if 1. It could be made in a square pan or 2. A larger rectangular pan. Once again I seek your guidance. Thank you!

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  1. […] recipe of Torta De Mele is classy, moist, and addictive. You will note that my cake is a bit brownish from the inside and  […]

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