Tuscan Apple Torte

This is one of my favorite recipes, a cake that magically transports you to Tuscany with the first bite.

Tuscan Apple TorteIngredients:

2 large Granny Smith apples
3 large eggs
1 ½ cups sugar
8 tbs. (1 stick) unsalted butter, melted and cooled
¼ cup whole milk
¼ cup calvados
1 tsp. vanilla extract
1 cup cake flour
1 tsp. baking powder
¼ tsp. Salt
Juice of ½ lemon
1 tsp. grated lemon zest
¼ cup pine nuts
Confectioner’s sugar for dusting


Preheat the oven to 350°F. Lightly butter a 10-inch spring-form cake pan and dust with flour, tapping out the excess.

Peel the apples, halve and core them, and then slice thinly. Place in a bowl and toss with the lemon juice to prevent discoloration. Set aside the apples.

In a bowl, whisk together the eggs and the 1 ½ cups sugar until creamy. Stir in the melted butter, milk, calvados and vanilla. Sift the flour and the baking powder into a separate bowl and stir in the salt and lemon zest. Gradually incorporate the egg mixture and the pine nuts. Pour the batter into the prepared pan. Arrange the sliced apple in concentric circles over the surface.

Bake until a toothpick inserted into the center of the torte comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool completely, then release the pan sides and slide the torte onto a serving plate. Dust the top of the torte with confectioner’s sugar. Cut into wedges to serve.

This recipe can serve 8-12 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2012 . All My Nosh . All Rights Reserved


2 thoughts on “Tuscan Apple Torte

    • Thanks! Cake flour is a low protein flour that is made from soft winter wheat. It has a protein content of about 8% and is usually bleached, which gives it a very fine texture and a very light color. Cake flour is great for making cakes and other baked goods because it gives you a very tender result. This is because it has such a low protein content compared to other flours (all purpose is usually around 10%) and less gluten forms when you mix it into a batter, producing a cake with a fine, soft, even crumb.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s