Torta di mele di Sant'Orfeo | Allacciateilgrembiule
Torta di mele di Sant'Orfeo
15 mins prepServes 8
A delicious apple cake made with Renette apples and pear, featuring a mix of uvetta (raisins), butter, sugar, flour, eggs, milk, and baking powder. This cake is flavored with a hint of cinnamon, baked to perfection for a delightful dessert or snack.
1: Soak the uvetta in warm water, drain, and squeeze out excess water.
2: Melt the burro in a double boiler.
3: In a bowl, mix flour and sugar with a whisk until combined.
4: Remove from heat and add the eggs one at a time, mixing well after each addition.
5: Add the soaked uvetta to the mixture and mix.
6: Add the warm latte and lievito, mixing until well combined.
7: Peel, core, and chop the mele and pera into cubes.
8: Mix the fruit and a pinch of cannella into the batter.
9: Pour the mixture into a greased and floured cake pan.
10: Bake at 160/170°C for 1 hour and 10 minutes until cooked through.
11: Remove the cake from the oven and let it cool completely before removing from the pan.
