The apple and hazelnut cake is a soft and pleasantly savory dessert also known as torta meneghina, a typical recipe of the Milan gastronomic tradition. This is a variant of the classic apple pie: eggs, sugar and flour are added to the basic dough, together with finely chopped hazelnuts for a rich and aromatic flavor, while thinly sliced apples give moisture and fragrance. Easy and super fast, you can make this cake in a short time and serve it for breakfast or as a snack and soak it in a cup of warm coffee or tea with a dollop of cream, or you can enjoy at the end of a meal. So let’s find out how to prepare a perfect apple hazelnut cake by following our recipe step by step.
Collect the hazelnuts in a glass of a kitchen mixer (1) and blend them slowly, so as not to overheat them, until you get a homogeneous powder.
Wash the apples and peel them, then cut them into wedges, core and slice them (2).
Beat the eggs with the granulated sugar until the mixture is light and fluffy. Pour in the milk and oil while continuing to whisk (3).
Sift the flour and baking powder, incorporate them and add the chopped hazelnuts (4); set aside a spoon for the final finish. Briefly blend to mix.
Now add the apple slices and mix with a spatula (5).
Pour the mixture into a 24 cm diameter mold, lined with a sheet of parchment paper, and level with a spatula (6).
Sprinkle the surface of the cake with the hazelnut flour kept aside (7).
Bake the cake in a static oven at 190 degrees C for about 50 minutes, or until golden brown. Remove the apple hazelnut cake from the oven and let it cool (8).
Once warm, take the apple hazelnut cake out of the mold and let it cool completely on a wire rack. Then garnish it with a few whole hazelnuts and serve (9). Enjoy!
The apple hazelnut cake can be stored under a glass bell jar or in a special airtight container for at least 3-4 days at room temperature.