Torta di Mele della Nonna (Italian Apple and Yoghurt Cake)
Why this recipe works
- Tender yoghurt crumb: Plain yoghurt adds moisture and gentle tang, helping the cake stay soft without feeling heavy.
- Fresh, balanced flavour: Lemon zest and tart-sweet apples cut through the butter and sugar, keeping the cake bright rather than overly sweet.
- Flexible serving: The cake slices neatly once cooled and works well slightly warm, at room temperature, or gently reheated.
Get the most out of this recipe
Ingredient notes
- Choose firm apples: Firm, tart-sweet apples hold their shape better during baking and give a pleasant contrast to the soft crumb.
- Use lemon for freshness: A little lemon juice keeps the sliced apples from browning and adds brightness to the finished cake.
- Use plain yoghurt: Plain yoghurt gives the cleanest flavour; sweetened or strongly flavoured yoghurt can make the cake taste unbalanced.
Texture tips
- Fold gently: Once the flour is added, mix only until the batter is smooth to keep the crumb tender.
- Let it set before slicing: Cooling the cake to warm or room temperature helps the crumb firm up, giving cleaner slices.
Timing notes
- Cooling matters: Leave the cake in the tin briefly before releasing it so the structure can settle without breaking.
- Best serving temperature: Serve slightly warm for a softer texture, or at room temperature for neater slices and a clearer apple flavour.
Make-ahead tips
- Reheat gently: Warm slices in a 160°C (320°F) oven rather than microwaving, which can make the crumb rubbery.
- Freeze in slices: Wrap cooled slices well before freezing, then defrost overnight in the fridge for an easy make-ahead option.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Grease a 23 cm springform tin with a little of the butter.
- Melt the remaining butter and leave it to cool slightly. Finely zest the lemon, then squeeze a little juice into a small bowl for the apples.
- Peel, core and thinly slice the apples, then toss them with a squeeze of lemon juice to prevent browning. Set aside while you make the batter.
- In a large bowl, whisk the eggs and caster sugar for 1 to 2 minutes until pale and slightly thickened. Whisk in the melted butter, lemon zest and vanilla extract.
- Whisk in the yogurt until smooth. Add the plain flour, baking powder and ground cinnamon, then fold just until you have a thick, lump-free batter.
- Fold in about two-thirds of the apples, keeping the slices as intact as you can. Scrape the batter into the tin and smooth the top, then arrange the remaining apples over the surface.
- Bake for 45 to 55 minutes, until deeply golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. If the top colours too quickly, loosely cover with foil for the final 10 to 15 minutes.
- Cool in the tin for 10 minutes, then release the sides and leave to cool to warm or room temperature before slicing. Serve slightly warm or at room temperature.
Recipe notes
Tips
- For the neatest slices, let the cake cool to just warm before cutting so the crumb has time to set.
- If you are serving it warm, reheat slices in a 160°C (320°F) oven for 6 to 8 minutes rather than microwaving, which can make the crumb rubbery.
- If you are pregnant, elderly, or serving young children, use pasteurised eggs where available.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Ground cinnamon with ground cardamom for a brighter, more aromatic spice note.
- Replace Yogurt with kefir for a slightly tangier cake and a looser batter.
Storage
- Refrigerate up to 4 days
- Store in an airtight container. For best texture, bring to room temperature before serving, or warm slices in a 160°C (320°F) oven for 6 to 8 minutes. Freeze slices well wrapped for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 15min (20min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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