Authentic Tuscan Apple Cake (Torta di Mele): A Mary Ann Esposito Recipe from Ciao Italia

A few weeks ago, I stumbled upon a culinary treasure in the form of cookbook author Mary Ann Esposito. It feels almost unbelievable that, despite her impressive legacy, I hadn’t encountered her work sooner. With a remarkable career spanning seven cookbooks, two decades of profound writing about Italian cuisine and culture, and an astounding fourteen seasons hosting the beloved PBS show Ciao Italia, Mary Ann Esposito is undeniably a titan in the world of Italian cooking. Yet, her books were a brand-new discovery for me, and I’ve since happily embarked on a mission to collect every single one. To kickstart this exciting journey, I purchased Ciao Italia in Tuscany: Traditional Recipes from One of Italy’s Most Famous Regions. This wonderful book quickly became the source of an extraordinary recipe, known as Torta di Mele, or the exquisite Tuscan Apple Cake.

Ciao Italia in Tuscany: An Immersive Culinary Journey

Ciao Italia in Tuscany is more than just a cookbook; it’s an excellent culinary travelogue that transports you directly to the heart of one of Italy’s most iconic regions. It is an indispensable guide for anyone who has dreamt of visiting Tuscany, yearns to relive cherished memories of past trips, or simply wishes to explore its rich gastronomic landscape from their own kitchen. In this captivating book, Mary Ann Esposito takes her readers on a deeply personal journey, spending several days immersed in the local culture. She visits charming family-run restaurants, sprawling farms, and renowned wineries, all while cooking alongside her gracious Tuscan hosts. This intimate approach allows for an authentic glimpse into the daily culinary life of the region.

The central philosophy underpinning each Tuscan kitchen adventure in the book is “cucina povera,” which translates to “poor kitchen” or “peasant cooking.” Far from suggesting a lack of quality, “cucina povera” celebrates ingenuity, resourcefulness, and a profound respect for simple, seasonal ingredients. It’s about making the most of what’s available, creating dishes that are hearty, flavorful, and deeply rooted in tradition. This philosophy results in dishes that are both nourishing and incredibly delicious, proving that the best food doesn’t need to be complicated or expensive.

The recipes Mary Ann shares are a testament to this philosophy, featuring a delightful array of classic Tuscan dishes. You’ll find rustic staples such as Chicken Under Bricks (Pollo al Mattone), a remarkably simple yet flavorful method for cooking chicken, and Potatoes with Olive Oil and Rosemary (Patate al Rosmarino), showcasing the purity of fresh ingredients. Hearty dishes like Tuscan Beef Stew (Peposo alla Fornacina) highlight the region’s robust flavors, alongside various traditional breads and pizzas, and vibrant pestos. What truly sets this collection apart are the intriguing pasta specialty dishes that remain relatively unknown in the United States, offering a fresh perspective on Italian culinary traditions. It is within this category of regional treasures, particularly among the desserts, that I believe Torta di Mele truly shines. Its unassuming elegance and authentic Tuscan character made it an irresistible choice for a feature on Cookie Madness, promising a unique dessert experience that deviates from the commonly known Italian sweets.

Torta di Mele: More Than Just an Apple Cake

Torta di Mele, or Tuscan Apple Cake, stands out as a truly interesting dessert because it masterfully bridges the gap between a cake and a traditional apple pie, yet offers a character entirely its own. Unlike a crumbly pie or a fluffy sponge, this cake provides a unique texture: tender, sweet-tart apples are suspended in a smooth, rich, and slightly tangy cake batter. The result is a dessert that is both substantial and incredibly moist, offering a delightful counterpoint of textures and flavors in every bite. While its appearance might bear a superficial resemblance to a bread pudding, Torta di Mele possesses a much firmer, more structured texture that is distinctively cake-like, without any hint of being bready.

It’s a dessert that speaks of rustic charm and homey comfort, embodying the spirit of “cucina povera” through its reliance on simple, wholesome ingredients. The natural sweetness of the apples, combined with a hint of citrus and subtle spices, creates a flavor profile that is both sophisticated and incredibly approachable. This cake is wonderfully versatile; it’s robust enough to be enjoyed as a satisfying breakfast with a cup of coffee, elegant enough to serve as a dessert after a lovely meal, or comforting as an afternoon snack. It’s the kind of treat that perfectly captures the essence of autumn, making it an ideal choice for a cool, crisp day when you have a bounty of fresh apples on hand and a craving for something truly special.

Mary Ann Esposito’s original Torta di Mele recipe is based on a celebrated version from a renowned Tuscan chef, a testament to its authentic lineage. In my own kitchen, I made a few minor adjustments to suit my personal preferences and to further enhance the cake’s natural flavors. The original recipe calls for a full tablespoon of vanilla, which I found to be a bit overwhelming, so I opted to reduce it to a single teaspoon, allowing the bright apple and lemon notes to truly shine. Additionally, I introduced a touch of cinnamon, a classic companion to apples, which adds a warm, aromatic depth that complements the fruit beautifully. One other modification I made was skipping the traditional brushing of warm apple jelly or jam over the top for a glaze. Instead, I found a dollop of freshly whipped cream to be an utterly delightful accompaniment, offering a cool, creamy contrast to the warm, spiced cake. While the jelly provides a lovely sheen and extra sweetness, the whipped cream truly elevates the experience for me.

The Authentic Torta di Mele Recipe

Crafting this delightful Tuscan Apple Cake is a straightforward process, yielding impressive results with minimal fuss. Here’s how you can bring a taste of Tuscany to your home kitchen.

Ingredients for Torta di Mele

• 4 large eggs, at room temperature (room temperature eggs emulsify better, leading to a smoother batter)
• ½ cup granulated sugar
• 1 teaspoon vanilla extract (high-quality extract enhances the flavor without overpowering)
• ¼ cup sour cream (adds moisture and a subtle tanginess that complements the apples)
• 1 tablespoon grated lemon zest (fresh zest provides a bright, aromatic lift)
• ¾ cup unbleached all-purpose flour (unbleached flour can result in a slightly lighter texture)
• ¾ teaspoon baking powder (the leavening agent for a tender crumb)
• ⅛ teaspoon salt (balances sweetness and enhances all flavors)
• ½ teaspoon ground cinnamon (optional, but highly recommended for warmth and spice)
• 4 large apples (I used a mix of sweet Delicious and tart Granny Smith for balanced flavor and texture; Honeycrisp, Fuji, or Braeburn also work beautifully)
• 2 tablespoons warm apple jelly or jam (optional, for brushing on top if you prefer a glaze)

Directions for Baking Your Tuscan Apple Cake

Follow these simple steps to create a perfect Torta di Mele that will impress your family and friends:

1. Prepare Your Pan: Preheat your oven to 350 degrees F (175 degrees C). Line an 8-inch square metal baking pan with aluminum foil, ensuring the foil extends over the sides to create “handles.” This makes removing the cake much easier. Thoroughly butter and flour the foil, or generously spray it with a baking spray containing flour. This double protection prevents sticking.
2. Beat Eggs and Sugar: In a large mixing bowl, using an electric mixer, beat the room temperature eggs and sugar together. Continue beating on medium-high speed for 5-7 minutes, or until the mixture is pale yellow, thick, and greatly increased in volume. This step is crucial for incorporating air, which contributes to the cake’s light texture.
3. Incorporate Wet Ingredients: Reduce the mixer speed to low. Beat in the vanilla extract until just combined. Then, add the sour cream and lemon zest, mixing until smoothly incorporated. Be careful not to overmix at this stage.
4. Combine Dry Ingredients: In a separate bowl, or onto a piece of parchment paper or foil, sift together the unbleached flour, baking powder, salt, and optional cinnamon. Sifting ensures there are no lumps and helps distribute the leavening agents evenly.
5. Fold in Dry Ingredients: Gradually add the sifted flour mixture to the wet ingredients, mixing on the lowest speed or folding gently with a spatula until just combined. Be careful not to overmix, as this can develop the gluten too much, resulting in a tougher cake.
6. Add Apples: Peel, core, and thinly slice your apples. Gently fold the sliced apples into the cake batter until they are evenly distributed. The batter will be quite thick due to the amount of apples, which is perfectly normal.
7. Bake the Cake: Pour the apple mixture evenly into your prepared 8-inch square pan. Spread it out gently with a spatula. Bake for 35-40 minutes, or until the cake is golden brown around the edges, springs back when lightly touched in the center, and a wooden skewer or toothpick inserted into the center comes out clean.
8. Cool and Glaze (Optional): Remove the cake from the oven. If you choose to use the jelly glaze, warm the apple jelly or jam slightly and brush it evenly over the top of the hot cake. Let the cake cool in the pan for at least 30 minutes, or even to room temperature, which allows it to firm up. I personally prefer to let it cool completely to room temperature for easier handling and slicing.
9. Serve: Once sufficiently cooled, use the foil “handles” to carefully lift the cake out of the pan. Peel away the foil and transfer the cake to a nice serving plate or cutting board. Cut the cake into squares or wedges to serve. Torta di Mele is wonderfully versatile and can be enjoyed warm, at room temperature, or even slightly chilled. While I served mine at room temperature with a dollop of whipped cream, it would also be exquisite with a scoop of vanilla bean gelato, a dusting of powdered sugar, or a side of fresh berries.

Discovering Mary Ann Esposito and her insightful cookbook, Ciao Italia in Tuscany, has been a true delight, and the Torta di Mele recipe is undoubtedly a standout. It offers a beautiful glimpse into the authentic, soulful cooking of Tuscany, proving that the most memorable dishes are often the simplest. This Tuscan Apple Cake isn’t just a dessert; it’s an experience—a blend of history, tradition, and pure, comforting flavor. I encourage you to try this recipe and bring a piece of Italy into your own home. Share your Torta di Mele creations with us; we’d love to hear how you enjoyed this exquisite Italian classic!