Torta di Mele

Torta di mele with buttermilk, honey, almond and lemon

5 from 1 reviews

Torta di mele is a rich and delicious Italian apple cake. This version is made with almond flour, honey and lemon. See the section above for turning this into a gluten-free cake.


  • 1 1/2 cups flour 
  • 1 cup buttermilk
  • 1/2 cup honey
  • 3 eggs
  • 3/4 cup melted butter
  • 1 cup ground almonds (almond flour)
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 lemon zested
  • 2 apples


  1. Following the muffin method, mix the cake batter together (leaving the apples aside). If you are using gluten-free flour, I recommend mixing the flour and buttermilk ahead of time, so the flour can soak and hydrate first.
  2. Peel, core and thinly slice the apples.
  3. Pour half cake batter into a prepared 8″ cake pan. Cover the cake batter with half of the apples arranged in a thin layer.
  4. Pour the remaining cake mixture on top and top with remaining apples. 
  5. Bake at 350 F for 45-50 minutes. The cake is finished when a cake tester comes out clean and the apples are browning.


  • This recipe works with either gluten-free flour or wheat flour. See the section above for converting this into a gluten-free recipe.
  • Though this recipe calls for buttermilk, you could use milk kefir, sour cream or yogurt.
  • If the cake is not sweet enough, dust it with icing sugar prior to serving.

Keywords: apple, gluten free, honey, refined sugar free, tea, coffee, soaked, prefermented, healthy, simple, summer, fall, winter, cake