Italian desserts Apple and jam cake torta di mele e marmellata - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Italian desserts Apple and jam cake torta di mele e marmellata By You Magazine - March 14, 2021 This soft, buttery loaf cake, with chopped apple and jam swirled through the top, is essentially a dressed-up pound cake (which Italians charmingly call a ‘plum cake’, using the English words but pronouncing the ‘u’ as ‘oo’). Lauren Bamford SERVES 8 250g unsalted butter, at room temperature, plus extra for greasing 250g granulated sugar Zest of 1 lemon 4 eggs, at room temperature 250g plain flour 1 apple, peeled, cored and diced 3 tbsp apricot jam (see jam tart recipe [INSERT LINK HERE]) Icing sugar, for dusting (optional) Preheat the oven to 170C/150C fan/gas 31⁄2. Grease an 11cm x 26cm loaf tin and line with baking paper. Use an electric beater to cream the butter and sugar with the lemon zest until pale and creamy. Add the eggs one by one, beating well after each. Once all the eggs are in, beat continuously until very, very pale and fluffy. This takes about 7 minutes with electric beaters. Fold in the flour carefully until it is just combined. Pour this mixture into the tin, then drop in the diced apple and use a butter knife to gently swirl through and to distribute. Smooth the top, then dollop the jam down the middle of the cake. Using a (clean!) knife pointing vertically down about 2cm-3cm into the batter, swirl the jam in a zigzag pattern. Bake for approximately 1 hour, or until it’s golden on top and a wooden skewer inserted in the middle comes out clean. If the jam on top begins to look like it’s darkening or cooking too quickly, you can cover the cake loosely with some aluminium foil. When cool, dust with icing sugar if wished. Serve the cake in thick slices. TIP When wrapped in clingfilm and stored in the fridge, it will stay moist and fresh for three to four days. Highly adaptable, this cake can be made in many different ways. You can leave out the apple or swap it for another fruit (pear, apricots, berries or plums are nice). Just don’t skimp on whipping the eggs – it’s what makes this cake so soft and fluffy without any other raising agents. Now buy the book Our recipes are from Torta Della Nonna by food writer Emiko Davies (Hardie Grant, £16.99). Emiko has lived in Florence for more than a decade and the book is a collection of some of her beloved Italian desserts. To order a copy for £14.95 until 28 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved