Preheat your oven to 180°C (360°F). Adjust your baking rack to the middle shelf and line a 9-inch cake pan with parchment paper. This ensures the cake doesn’t stick and comes out beautifully.
In a large mixing bowl, place 3 large eggs and 140 g sugar. Using an electric whisk, beat the mixture until it becomes light and pale. This step is crucial as it introduces air into the eggs, which will help lighten the cake.
Gently whisk in the 120 ml light extra-virgin olive oil followed by 1 teaspoon vanilla extract. Mix until all the ingredients are well combined, creating a smooth batter.
Slowly incorporate the 200 g all-purpose flour, 1 tablespoon baking powder, and a pinch of ⅛ teaspoon sea salt into the batter. Mix just until combined, being careful not to overwork the batter. Overmixing can lead to a denser cake.
Now, fold in 1-½ apples cut into tiny chunks along with 1 tablespoon fresh lemon zest. This will add a wonderful flavor and texture. Make sure they are evenly distributed in the batter.
Pour the batter into your prepared cake pan, smoothing the top with a spatula. This ensures even baking.
Slice the remaining 1-½ apples thinly and arrange them on top of the batter. This adds a lovely presentation and extra apple flavor.
Bake in the preheated oven for approximately 30 to 40 minutes. To check if the cake is done, insert a toothpick into the center. If it comes out clean, your cake is ready!
Once baked, remove the cake from the oven and let it cool for a few minutes before gently removing it from the pan.
Dust the cooled cake all over with 1 tablespoon confectioner sugar and serve at room temperature. Enjoy your homemade Torta di Mele Italian Apple Cake!
