Thanksgiving has come and gone, and all day yesterday I was recovering.
My update is a little late. But worth it. Because I bring you, gentle reader, the fruits of my asking -- an apple cake produced by Elvira, my mother's Italian boarder.
Light and fluffy, a lustrous rust shade on top and buttery gold inside. And moist -- so incredibly moist.
I took a bite and simply had to ask for this recipe. Here it is:
Torta de Mele
400 grams flour
250 grams sugar
3 eggs
1 stick butter, melted
5 apples, peeled and cut into bitesized pieces
yeast (*details below)
rum or vermouth
Mix eggs and sugar
Fold in flour, then yeast
Fold in melted butter (oil also works, but she used butter for the one I ate and it came out great)
Add rum (didn't say how much, but I'm guessing a generous splash should do it)
Add apples
Bake in a greased glass dish at 350 degrees for 40 minutes
* She uses "pane degli angeli," a vanilla scented yeast she brings with her from Rome. You can find it all over the place online. Since I'm going to make this before it could be delivered, I can post an update about the locally available yeast I used.
Gained: Buon Appetito!
