Makes 10-12 servings
2 cups (475 ml) flour
1 teaspoon (5 ml) baking powder
½ cup (120 ml) sugar
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (30 ml) milk
1 teaspoon (5 ml) vanilla
1½ pounds (675 g) cooking apples, peeled, cored and cut into small cubes
2 cooking apples, peeled, cored and thinly sliced
Preheat Oven to 350°F/180°C.
Oil and lightly dust a 9-inch (22.86 cm) springform pan.
Start by preparing your apples. Put the apple slices in a separate bowl and toss with lemon juice, set aside. Prepare the cubed apples and toss with lemon juice, set aside.
Prepare the batter by combining flour and baking powder in medium a bowl, set aside. In a large bowl add the eggs and sugar and mix until creamy. Add the olive oil, milk and vanilla and stir until everything is combined. Add the flour mixture to the wet ingredients and mix with a wooden spoon. If the batter feels too tight, add a little additional milk to the mixture. The batter should be thick but spreadable.
Arrange the apple slices to the bottom of the springform pan slightly overlapping the edges. Add the mixture to the pan and bake for 50-60 minutes. After 50 minutes check torte with a wooden toothpick or pastry stick. It should come out clean.
Remove the side of the springform pan and let cool.