Emiko Davies is the creator of Cinnamon and Salt, a cookbook with a assortment of tales and pictures exploring Venice, Italy’s beloved cicchetti.

Torta De Pomi Venetian Apple Cake

Serves 6–8

INGREDIENTS
+ 1 kg (2 lb 3 oz) apples
+ 3 tablespoons sugar, plus further for dusting
+ Zest and juice of 1 lemon
+ 2 eggs
+ 2 tablespoons plain (all-purpose) flour, plus further for dusting
+ 125 ml (4 fl oz/½ cup) full-cream (complete) milk
+ Butter, for greasing
+ Optionally available: mascarpone for topping!

INSTRUCTIONS
1. Preheat the oven to 350°F

2. Peel and slice the apples and place them in a bowl with the sugar and lemon juice to marinate when you put together the remaining. In a small bowl, combine the lemon zest, eggs, flour and milk till clean.

3. Put together a ceramic dish or a spherical cake tin. (Just like the Pinza di pane within the cookbook, web page 218, that is the homeliest of dishes, so use what you’ve gotten however don’t do that with a springform tin; the batter is sort of skinny and also you’ll threat it leaking out! I’ve tried this in lots of different-sized and -shaped dishes and I personally want my widest ceramic pie dish, which is 26 cm/101/4 in, for a skinny layer however you might want one thing smaller for a barely thicker consequence).
Grease the dish with butter and mud with a few spoonful of flour and sugar every, tapping the dish or tin to distribute evenly. Tip out the surplus. Prepare the apple slices and their marinade over the underside of the dish and pour over the batter. It’s going to appear to be little or no batter and the apples could stand proud of the highest, however they are going to prepare dinner down.

4. Bake for 25–35 minutes (even as much as 40 minutes, relying on the apples used), or till the apples are very tender (a toothpick poked by means of the centre of the cake will assist decide this) and golden brown on prime. If the apples poking out on prime are getting too brown, cowl with some aluminum foil till prepared.

That is relatively beautiful with a dollop of mascarpone (or thick cream or clotted cream, in the event you don’t have it). Preserve any leftovers refrigerated.