Crostada Di Mela E Fischi Apple And Fig Tart Recipes

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TORTA DI MELA



Torta Di Mela image

A divine Italian apple cake from La Baracca Trattoria at T'Gallant winery, Main Ridge, Australia. With *loads* of fruit and a sticky honey sauce to boot, it's a flavoursome, dense cake, but not excessively fatty. I've made it without the figs and it's still a winner. ;-) I've used brown sugar instead of muscovado sugar, which was fine as well. It's a long baking time, but worth the wait! Originally published in Gourmet Traveller (Australia) and modified slightly below.

Provided by Seznam

Categories     Dessert

Time 2h

Yield 1 cake, 10 serving(s)

Number Of Ingredients 16

1 kg granny smith apple, peeled, cored and thinly sliced (approx. 6)
1 lemon, rind finely grated, juiced
120 g unsalted butter
50 g walnuts, roasted and finely ground
3 eggs
165 g muscovado sugar (3/4 cup)
110 g caster sugar (raw if possible, 1/2 cup)
2 teaspoons vanilla essence
100 ml milk
150 g plain flour (1 cup)
2 teaspoons baking powder
200 g dried figs, finely chopped
200 g pine nuts, roasted
1 teaspoon ground cinnamon
180 g honey (1/2 cup)
1 lemon, juiced (strained)

Steps:

  • Combine apples, lemon juice and rind in a bowl, toss to coat and set aside.
  • Grease a 24 cm springform cake pan with 1 tbsp of butter and dust with ground walnuts.
  • Whisk eggs, 1/2 cup muscovado sugar, caster sugar & vanilla essence until pale and creamy. Melt remaining butter and add to egg mixture with milk, flour and baking powder, then stir to combine.
  • Pour 1/3 of the mixture into prepared cake pan, arrange 1/3 of apples on top, scatter with half the figs and pine nuts. Repeat, finishing with apples.
  • Combine cinnamon and remaining muscovado and icing sugars, scatter over cake.
  • Bake at 180 degrees C for 1 hour 20 minutes, cool in pan for 20 minutes.
  • Towards the end of the cake's baking time, prepare the lemon syrup by heating the honey in a pan over medium heat and simmering for 5 minutes. Remove from heat and stir through lemon juice.
  • Turn cake onto a platter, drizzle with warmed syrup.
  • Serve with fresh cream if desired.

Nutrition Facts : Calories 608.1, Fat 29.1, SaturatedFat 8.2, Cholesterol 90.6, Sodium 104.6, Carbohydrate 86.7, Fiber 6.6, Sugar 61, Protein 8.8

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