Torta Di Mele Della Nonna

FOR THE APPLE MIXTURE

• 3 head romaine hearts, cut into quarters lengthwise, lightly brushed with extra virgin olive oil, and seasoned withs alt and pepper to taste

• 3 head large granny smith apples

• 12 head ripe seasonal figs

• ½ cup dried figs, chopped

• ½ cup dates, pitted and chopped

• ½ cup raisins

• ½ cup toasted pine nuts

• 1 teaspoon ground cinnamon

• ½ cup vin santo

FOR THE CAKE

• 1 ¼ stick (5 oz) unsalted butter

• 3 eggs

• 4 tablespoon granulated sugar

• 1 teaspoon vanilla extract

• 3 tablespoon whole milk

• 1 cup cake flour

• 2 teaspoon baking powder

• 1 cup pine nuts

Method:

TO MAKE APPLE MIXTURE:

1. Two hours before preparing cake, peel and slice apples thin, and sprinkle with lemon juice.

2. Put sliced apples in a large bowl, add figs, dates, raisins, toasted pine nuts, and cinnamon; mix well.

3. Stir in Vin Santo, then cover bowl and set aside.

TO MAKE CAKE:

1. Melt the butter in a bowl over some hot water, then let cool.

2. In a separate bowl, beat eggs with a pinch of salt and the sugar.

3. Add butter and mix again.

4. Add vanilla and grated lemon zest.

5. Mix in milk and then the cake flour together with the baking powder.

TO ASSEMBLE:

1. Add apple mixture and mix until all ingredients have been incorporated, then pour mixture into a buttered, floured, round baking pan, 12-inches in diameter.

2. Sprinkle top of cake with the reserved pine nuts and bake in preheated oven at 350°F for about 30 minutes.

3. The cake should separate from the sides of the pan when done.