Torta Di Mele Siciliana

Ingredients

• All-purpose flour (2 cups)
• Baking powder (2 teaspoons)
• Salt (1/2 teaspoon)
• Ground cinnamon (1 teaspoon)
• Unsalted butter (1/2 cup, melted)
• Granulated sugar (1 cup)
• Eggs (3 large)
• Lemon zest (1 tablespoon)
• Lemon juice (2 tablespoons)
• Apples (3 cups, peeled, cored, and chopped)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper to prevent sticking.
2. In a large mixing bowl, combine the chopped apples, lemon zest, and lemon juice. Allow them to sit for about 10 minutes to enhance the flavor.
3. In a separate bowl, whisk together the granulated sugar and melted butter until the mixture is smooth and creamy. Incorporate the eggs one at a time, whisking well after each addition until the batter is light and fluffy.
4. In another bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt to ensure even distribution of the leavening agent and spices.
5. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix, as this can make the cake dense.
6. Fold in the apple mixture gently, ensuring that the apple chunks are evenly distributed throughout the batter for consistent flavor in every bite.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
8. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
9. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps retain moisture and flavor.