This moist, flavourful Florentine apple cake is a traditional Italian treat, filled with juicy apples, pinenuts, and golden raisins. Adapted from classic Tuscan recipes, this cake is the perfect combination of sweet and tart, with a delightful texture from the apples and nuts. Best of all, it’s quick to make (just over an hour), uses simple ingredients, and is family-friendly, making it ideal for any occasion!
Torta di Mele: A Classic Italian Apple Cake Recipe
Torta di mele, also known as Italian apple cake, is the kind of comforting, rustic dessert you’ll find in nearly every Italian kitchen. Each nonna (Italian grandma) has her own special version of this classic. This Florentine Apple Cake is a cozy, time-honored family favorite, adapted from the B&B Faiolari cookbook, featuring traditional Tuscan recipes passed down for generations. Simple, unfussy, and absolutely delicious!
What You’ll Need to Make Florentine Apple Cake
You probably already have most of these ingredients in your pantry and fridge. Here’s a quick look at what goes into this lovely Italian apple cake:
- Fresh apples: Go for Wellant, Elster or Gala—they hold up well and add a nice balance of tart and sweet.
- Butter and sugar: These add richness and sweetness, but they also do something magical in the oven. As the cake bakes, the butter melts and mixes with the sugar, caramelising on the edges, creating that irresistible golden crust and deep, buttery flavour.
- Pine nuts & golden raisins: The crunch and chew add a unique texture that makes this cake special.
- Eggs, flour, baking powder: The essentials for that perfect rise and tender crumb.
- Lemon zest: Just a touch of brightness to balance all those warm flavours.
How to Make Florentine Apple Cake in 3 Simple Steps
Making this Florentine apple cake couldn’t be easier! Just follow these three basic steps and you’ll have a delicious, rustic cake ready in no time.
- Prep the Apples:
Start by peeling and chopping a few apples, then slice one for the top. Prepare the oven and line the cake pan—super simple! - Mix Everything Together:
Cream the butter and sugar until fluffy, then mix in the eggs and milk. Add the dry ingredients and fold in the chopped apples, pine nuts, and raisins. - Bake & Enjoy:
Pour the batter into the pan, arrange the apple slices on top, and bake. Once done, dust with powdered sugar, and the cake is ready to serve!
That’s it—simple and delicious!
Why You’ll Love This Florentine Apple Cake
- It’s a classic: Inspired by traditional Tuscan cakes, this recipe brings a little slice of Italy into your kitchen.
- Super simple: No complicated techniques—just mix, bake, and enjoy!
- Perfectly balanced flavours: The sweet apples, nutty pine nuts, and a hint of citrus make every bite delicious.
- Just the right amount of sweetness. With only half a cup of sugar, this cake hits the perfect balance—it’s sweet, but not too sweet. The natural sweetness of the apples shines through, making each bite feel light, fresh, and perfectly rich.
- Guaranteed crowd-pleaser. Apple cake is a favourite for a reason—it’s universally loved! Whether it’s for dessert, an afternoon coffee break, or a casual family dinner, this cake is always a hit.
If you’re loving this Florentine Apple Cake, here are a few more apple treats to try! Oma’s Apple Crumble (APFELKRÜMEL) is pure comfort with its soft cake and buttery, crumbly topping. For something lighter, Apple Crumb Cake has less sugar but still delivers on flavour with its golden streusel topping. Or, try the German Apple Torte, a creamy, tangy apple and quark cake that’s perfect for dessert or a snack. Each one puts a delicious spin on apple cakes, and you can’t go wrong with any of them!
Ingredients at room temperature are important because they combine more easily and contribute to a smoother texture. Butter becomes fluffier, eggs prevent the batter from curdling, and leavening agents work more effectively, resulting in an evenly risen dough. This creates a more homogeneous batter and an improved baking outcome.
Florentine Apple Cake (Torta di Mele)
Ingredients
- 100 g butter (room temperature)
- 100 g raw cane sugar or beet sugar
- 125 ml milk (room temperature)
- 3 large eggs (room temperature)
- 120 g all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 4 medium apples, peeled and cored (3 chopped, 1 sliced for topping)
- 50 g pine nuts
- 100 g sultanas (golden raisins)
- 1 teaspoon finely grated lemon zest (from organic lemon)
Method
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Preheat the oven: Preheat the oven to 350°F / 180°C (160°C fan-assisted). Grease a 23 cm round springform pan with butter and line the bottom with baking parchment.
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Prepare the apples: Peel, core, and chop 3 of the apples into small pieces. Slice the remaining apple thinly and set both aside.
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Mix wet ingredients: In a large bowl, cream together the butter, sugar, and lemon zest using an electric mixer. Beat until light and fluffy, about 3-5 minutes.
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Add milk and eggs: Gradually add the milk and eggs (one at a time), mixing well after each addition until smooth.
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Incorporate dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, mixing just until combined.
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Fold in the fruit and nuts: Gently fold in the chopped apples, pine nuts, and sultanas. Be careful not to overmix. Pour the batter into the prepared cake pan and arrange the thinly sliced apple on top.
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Bake the cake: Place the cake on the middle rack of the preheated oven, and position a baking sheet on the rack below to catch any drips as the butter melts and caramelises. Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with icing sugar and serve with vanilla ice cream, if desired.
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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