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Livia’s Apple Cake |
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Serves: 8 Print this Recipe(Torta di Mele alla Livia) Category: Fruit Desserts My friend Livia Colantonio lives in Umbria on a farm called Podernovo. The farm raises Chianina cattle, grows a variety of wine grapes, and bottles wine under the Castello delle Regine label. Guests can stay in one of the beautifully restored guesthouses at Podernovo, which is just 45 minutes from Rome, and enjoy a restful vacation. Livia makes this simple but sensational "cake" that is always good after a fall or winter meal. It isn't a cake in the traditional sense, because it is made almost entirely of apples, with just a few cookie crumbs between the layers to hold some of the fruit juices. Serve it with a dollop of whipped cream or rum-raisin ice cream. You will need a round pan or baking dish 9 inches wide by 3 inches deep. Use a cake pan, or a casserole or soufflé dish, but do not use a springform pan because the apple juices will leak out. 12 amaretti cookies 3 pounds golden delicious, Granny Smith, or other firm apples (about 6 large) 1/2 cup sugar 5 Bake the apples 1 1/2 hours. Uncover and bake 30 minutes more or until the apples are tender when pierced with a knife and diminished in volume. Transfer the pan to a wire rack. Let cool at least 15 minutes. Run a knife around the edge of the pan. Holding the pan with a pot holder in one hand, place a flat serving plate over the top of the pan. Invert them both, so the apples transfer onto the plate. 6 Serve at room temperature, cut into wedges. Cover with an inverted bowl and store in the refrigerator up to 3 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Livia’s Apple Cake comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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