Milanese Apple Cake by Alessandra Gambini

Traditional Milanese Apple Cake

Fall is apple season, and you can taste this precious gift from Mother Nature fresh or make a delicious apple pie. So that’s what I did, following an Italian recipe called Torta Meneghina.

Torta Meneghina means Cake from Milan, my home town, which can actually refer to two different cakes: one made with apples, the other one more like the Panettone (the traditional Christmas sweet bread). This apple cake variation is more rustic, perfect for breakfast or afternoon snack. It’s a very precious recipe to me, handed down from generation to generation from my friend Danielsan’s Grandmother. I strongly believe that Grandmothers recipes are the best way to understand the history and the traditions of a country.

Milanese Apple Cake from Alessandra Gambini

Milanese Apple Cake from Alessandra Gambini

Buon Appetito and always keep it simple & delicious!

Torta Meneghina (Milanese Apple Cake)


  • 1 lb peeled apples (about 4 apples)
  • 2 cups (200g) all-purpose flour
  • 1 1/4 cup (250g) organic granulated sugar
  • 1 1/2 sticks (150g) unsalted butter, softened
  • 1/2 cup (50g) hazelnut meal
  • 2 whole eggs
  • 1 tsp of vanilla extract
  • 1 Tbsp baking powder
  • 1 grated lemon zest
  • a pinch of salt
  • a pinch of ground cinnamon


  • Preheat oven at 350 F degrees.
  • Peel, core and cut the apples into large pieces.
  • In a large bowl beat the eggs and the sugar until creamy. Add all the other ingredients, except the apples, and mix them together with a wooden spoon. Then, add the apples cut in pieces and stir together.
  • Grease a 9 inch cake pan with butter and bread crumbs.
  • Bake for about 45 minutes.
  • Allow cake to cool in the pan, then remove and serve warm dusted with confectioners' sugar and a scoop of vanilla ice cream!
 Traditional Milanese Apple Cake Recipes


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