Torta di mele is a classic Italian homemade treat. As is so often true, recipes vary. Stefano's mom uses more flour and fewer apples, resulting in a delicate, springy cake. Our sister-in-law Valentina and her mom Marinella use less flour and more apples, which makes a more dense, almost pudding-like cake. Our recipe is somewhere in between. <br /> <br />Despite these variations, a few things are true of all authentic torta di mela recipes. While our apple crisps, pies and cobblers are heavily seasoned with cinnamon, nutmeg and cardamom, no spices are used in the torta di mela. Only freshly squeezed lemon juice and lemon zest give the cake a light, delicate taste, and not-too-much sugar lets the natural sweetness of the apples come through.

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