Traditional Milanese Apple Cake

Fall is apple season, and you can taste this precious gift from Mother Nature fresh or make a delicious apple pie. So that’s what I did, following an Italian recipe called Torta Meneghina.

Torta Meneghina means Cake from Milan, which can actually refer to two different cakes: one made with apples, the other one more like the Panettone (the traditional Christmas sweet bread). This apple cake variation is more rustic, perfect for breakfast or afternoon snack.

Buon Appetito and always keep it simple & delicious!


1 lb peeled apples (about 4 apples)

2 cups (200g) all-purpose flour

1 1/4 cup (250g) organic granulated sugar

1 1/2 sticks (150g) unsalted butter, softened

1/2 cup (50g) hazelnut meal

2 whole eggs

1 tsp of vanilla extract

1 tsp baking powder

1 grated lemon zest

a pinch of salt

a pinch of ground cinnamon


Preheat oven at 350 F degrees.

Peel, core and cut the apples into large pieces.

In a large bowl beat the eggs and the sugar until creamy. Add all the other ingredients, except the apples, and mix them together with a wooden spoon. Then, add the apples cut in pieces and stir together.

Grease a 9 inch cake pan with butter and bread crumbs.

Bake for about 45 minutes.

Allow cake to cool in the pan, then remove and serve warm dusted with confectioners’ sugar and a scoop of vanilla ice cream!

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Traditional Milanese Apple Cake