Torta di mele (Italian apple cake)
A soft, lemony batter packed with sliced apples and baked with olive oil. Plain, homely and just as good for breakfast as for pudding.
- Time1 hr 15
- LevelEasy
- Costabout £0.45 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 23 cm springform tin with the dairy free spread and line the base with baking parchment.
- 2
Toss the apple slices with the lemon juice in a bowl to stop them browning.
- 3
Whisk the eggs and caster sugar for 4 minutes until pale and thick. Slowly whisk in the olive oil, oat milk, lemon zest and vanilla.
4 min - 4
Mix the flour, baking powder and salt, then fold into the egg mixture until just smooth.
- 5
Fold in two thirds of the apples. Pour the batter into the tin and arrange the remaining slices in a circle on top. Sprinkle with the demerara sugar.
- 6
Bake for 50 minutes, until deep golden and a skewer comes out clean. Cover loosely with foil after 35 minutes if the top browns too fast.
50 min - 7
Cool in the tin for 20 minutes, then release and serve warm or cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
