This torta morbida alle mele con marmellata ai frutti di bosco is an elegant yet simple Italian dessert that brings the flavors of tradition into your kitchen. With a soft, tender crumb and a fruit-forward filling, this cake showcases the natural sweetness of apples enhanced by the vibrant, slightly tart burst of mixed berry jam. It’s baked with everyday pantry staples—eggs, sugar, oil, and flour—but the result is anything but ordinary. Finished with a light dusting of powdered sugar, it’s perfect for any time of day: a comforting afternoon merenda, a rustic dinner dessert, or even a breakfast treat alongside coffee.
The beauty of this cake lies in its versatility. You can easily adapt the filling with seasonal fruits or your favorite jam, making it a go-to recipe for all occasions. It’s also ideal for beginner bakers, as it comes together quickly, requires no mixer, and always delivers delicious results.
Preparation, Cook, and Total Times
Preparation Time: 20 minutes
Cooking Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Yield
Serves 8–10 generous slices
Cuisine
Traditional Italian family-style dessert
🧾 Full List of Ingredients
For the Cake Batter:
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2 large eggs
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5 tablespoons granulated sugar (100 g)
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8 g vanilla sugar (or 1 teaspoon vanilla extract)
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10 tablespoons vegetable oil (100 ml, neutral like sunflower or canola)
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4 g baking powder (about 1 teaspoon)
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360 g all-purpose flour
For the Filling:
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2 medium apples, peeled and thinly sliced
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3 tablespoons mixed berry jam (90 g), such as raspberry, blackberry, or forest fruit
To Decorate:
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Powdered sugar (zucchero a velo), for dusting after baking
👩🍳 Step-by-Step Cooking Directions
1. Prepare the Dough
Start by cracking the eggs into a mixing bowl. Add the granulated sugar and vanilla sugar, then whisk until the mixture becomes pale and slightly foamy. Add the oil and continue mixing until fully blended.
Next, add the flour and baking powder gradually. Mix until a soft, slightly sticky dough forms. The texture should resemble a very soft cookie dough—pliable but not runny. If it’s too dry, add 1 tablespoon of milk. If too wet, add a sprinkle more flour.
2. Prepare the Pan
Preheat your oven to 180°C (356°F). Lightly grease a 26 cm round cake pan and dust with flour, or line it with parchment paper. This will ensure the cake doesn’t stick and makes for easy removal.
Divide the dough into two portions: one larger (about two-thirds) for the base and one smaller (one-third) for the top layer. Roll out or flatten the larger portion and press it into the bottom and slightly up the sides of your cake pan to form the base.
3. Add the Filling
Spread the berry jam evenly across the base layer of the dough, making sure not to go all the way to the edges. Then arrange the thin apple slices neatly over the jam layer, covering it fully. You can overlap the slices in a circular pattern for a decorative effect or layer them in rows for a rustic look.
Flatten the remaining dough and either place it as a solid top or cut it into strips to form a lattice pattern. If you go with a solid top, lightly score it with a knife to allow steam to escape while baking.
4. Bake the Cake
Place the prepared cake into the preheated oven. Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the dough comes out clean (note: it may come out jammy if it hits the filling).
If the top is browning too quickly but the inside isn’t cooked yet, cover the cake loosely with foil during the final 10–15 minutes.
5. Cool and Finish
Let the cake cool in the pan for 15 minutes. Transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar. Slice and serve at room temperature.
📊 Nutritional Information (Per Slice)
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Calories: ~270
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Carbohydrates: 38 g
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Fat: 10 g
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Protein: 4 g
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Sugar: 16 g
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Fiber: 2 g
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Sodium: 70 mg
📜 Origins and Popularity
This cake combines two beloved Italian dessert traditions: the torta di mele (apple cake) and the crostata (jam tart). It’s especially popular in northern and central Italy, where apples are harvested in abundance and rustic baking traditions thrive. Many nonnas (grandmothers) prepare similar cakes, especially for family meals or as a homemade gift. It’s easy, affordable, and flexible—exactly why it remains a staple in many households.
The addition of jam makes it stand out, adding a sweet-tart layer that contrasts beautifully with the apples and buttery dough. Whether served warm or cold, it’s a dessert that evokes the comfort of home and the richness of Italian culinary heritage.
💖 Reasons You’ll Love This Recipe
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Simple pantry ingredients – no fancy tools or mixers required
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Quick prep time – ready for the oven in under 20 minutes
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Customizable – swap in your favorite jam or seasonal fruit
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Family-friendly – loved by kids and adults alike
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Perfect make-ahead dessert – tastes even better the next day
🍏 Health Benefits
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Apples are rich in fiber, vitamin C, and antioxidants
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Oil instead of butter reduces saturated fat
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Homemade jam can reduce sugar intake compared to store-bought desserts
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Eggs offer high-quality protein and essential vitamins
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No artificial preservatives or additives—just real food
🍽️ Serving Suggestions
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Serve warm with a scoop of vanilla gelato or a spoon of crema pasticcera
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Pair with a cup of espresso, cappuccino, or chamomile tea
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For brunch, slice and serve alongside fresh berries or a cheese board
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Add a spoonful of mascarpone or Greek yogurt on the side for richness
🧠 Cooking Tips
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Use firm apples that hold their shape when baked—like Pink Lady, Gala, or Granny Smith
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Don’t overwork the dough—it should be soft but not sticky
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Warm the jam slightly if it’s too stiff to spread easily
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Let the cake rest before slicing for cleaner cuts and better texture
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Dust with powdered sugar just before serving to avoid it melting into the surface
🔁 Variations to Try
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Use different jams: apricot, cherry, fig, or orange marmalade
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Swap apples for pears or peaches in summer months
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Add spices to the dough or filling—try cinnamon, nutmeg, or cardamom
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Incorporate nuts: layer chopped almonds or walnuts between the apple slices
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Make mini versions in muffin tins for individual servings
📝 Conclusion
This torta morbida alle mele con marmellata ai frutti di bosco is a heartfelt expression of traditional Italian baking—simple ingredients, homestyle preparation, and flavors that satisfy with every bite. Whether you’re new to baking or looking for a nostalgic, crowd-pleasing dessert, this cake is sure to become a go-to in your kitchen. It captures everything we love about Italian cooking: warmth, simplicity, and joy around the table.
❓ 10 Comprehensive FAQ
1. Can I use butter instead of oil?
Yes. Replace 100 ml of oil with 100 g of melted butter. The texture will be slightly richer.
2. What kind of apples are best?
Firm and slightly tart apples like Granny Smith, Pink Lady, or Gala are ideal.
3. Can I omit the jam?
Absolutely. You can use more apples or add cinnamon sugar for flavor instead.
4. Can I make it gluten-free?
Yes, substitute the flour with a gluten-free all-purpose baking blend.
5. Is this suitable for vegans?
With substitutions, yes. Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and vegan jam.
6. Can I freeze the cake?
Yes, wrap it tightly and freeze for up to one month. Thaw overnight at room temperature.
7. Can I use self-rising flour?
Yes, but omit the added baking powder if using self-rising flour.
8. How long will it stay fresh?
Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.
9. Can I make it in a square pan?
Yes. A 24×24 cm square pan will work—adjust baking time as needed.
10. How do I make it look more decorative?
Add a lattice top or sprinkle with slivered almonds before baking for a bakery-style finish.