Torta di Mele – Serves 3/4

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.

Peel, core, and thinly slice the apples. Toss the apple slices with a squeeze of lemon juice to prevent browning and set them aside.

In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.

In a separate bowl, using an electric mixer or by hand, cream together the softened unsalted butter and 1 cup of granulated sugar until the mixture becomes light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.

Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the cake batter into the prepared cake pan and spread it evenly.

Arrange the apple slices on top of the cake batter in a decorative pattern

In a small bowl, combine 2 tablespoons of granulated sugar with 1/2 teaspoon of ground cinnamon. Sprinkle this cinnamon sugar mixture over the apple slices.

Bake the Torta di Mele in the preheated oven for about 40-45 minutes or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

If desired, dust the cooled Torta di Mele with powdered sugar before serving.