Torta De Pomi de’l Cavalier Biron (Lord Byron’s Apple Cake)
Kelly AllenThis is an old Venetian recipe from the 1800s. It's known today as Torta De Pomi de’l Cavalier Biron, or "Lord Byron’s Apple Cake." History holds that the English poet Lord Byron was forced to flee England for Italy in the mid-1800s due to his unpaid debts and multiple sex scandals. It's said that this was his favorite Venetian dessert during his extended stay.
Ingredients
- 2 lbs of apples, peeled,cored and thinly sliced
- 1¼ cup whole spelt flour, plus more as needed
- All-purpose flour, as needed
- ¾ cup brown sugar, packed
- ½ cup whole milk
- 2 tsp baking powder
- 2 eggs, at room temperature
- ¼ cup unsalted butter, softened, plus more for greasing the pan
- The zest and juice of 1 large lemon
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup walnuts, finely chopped (optional)
- ¼ cup raisins
- 1 tsp cinnamon
- White sugar and olive oil, for finishing
Preparation
- Preheat the oven to 400°F. Butter and flour a springform cake pan with the all-purpose flour.
- In a large bowl, toss the apple slices with the lemon juice. In a second large bowl, whisk together the baking powder, salt, cinnamon, and flour. In a saucepan over medium heat, heat the butter until just melted. Add the milk to the butter, stir, and remove from the heat.
- Transfer the eggs to a mixing bowl along with the sugar and beat until pale and frothy. Beat in the butter mixture, olive oil, and vanilla. Add the flour mixture to the egg mixture and stir until just combined.
- Place ¼ of the batter on the bottom of the pan. The batter will be thick. Work it into an even layer with a wooden spoon, if needed. Follow with some of the sliced apples, raisins, walnuts, and lemon zest. Continue to layer in a similar fashion, ending with a layer of apples on the top. Brush the apples with olive oil and dust generously with white sugar.
- Transfer to the oven and bake for 30-40 minutes, or until the top is golden. Transfer the pan to a wire rack and carefully run a butter knife around the edge of the cake. Allow to stand in the pan for 15 minutes. Carefully remove the sides of the pan and slip the cake free from the base onto the wire rack. Allow to cool completely before serving.
