Torta di Mele (Apple Cake with sultanas)

This is one of the most classic cakes. For me, it is the very first cake I remember my mum making when I was a little child. I clearly remember helping her in the kitchen whisking the butter with the sugar and the eggs, while she will slice the apples into wedges.

In my version of the original recipe, I replaced butter with oil and added some raisins too. The latter are optional and you can remove them from the recipe if you do not like them.

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time55 Minutes
  • Serving6 people
  • Cooking methodOven
  • CuisineItalian


  • 250 gwhite spelt flour (or type 0 flour)
  • 200 gmuscovado sugar (light)
  • 200 mlsunflower oil (cold pressed)
  • 80 graisin
  • 50 gcornstarch
  • 15 gbaking powder
  • 4apples
  • 3eggs
  • 1vanilla pod
  • q.s.icing sugar (for the topping)
  • q.s.rum (to soak the raisins)


  1. – soak the raisins in the rum for at least 30 minutes;

    – in the meantime, sift together the flour and the baking powder in a large bowl;

    – put the 3 eggs, the sugar an the vanilla seeds into another bowl;

    – whip the eggs with the sugar till you get a frothy cream;

    – pour the mixture onto the flour and mix well;

    – pour the oil and mix well till it gets absorbed;

    – drain and rinse the raisins, then add them too;

    – mix well to amalgamate together all the ingredients;

    – pour the cake mixture onto a baking tray (24/26cm diameter);

    – cut each apple in 4 slices and obtain 4 wedges from each slice;

    – top the cake with the wedges;

    – bake in static oven at 170 degrees for about 55 minutes or till golden;

    – allow the cake to cool down, the dust it with icing sugar


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