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    Home » Ingredients » Fruits

    Italian Apple Cake With Plenty Of Apples Torta Di Mele

    Published: Jan 30, 2021 · Modified: Aug 19, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    This Italian apple cake is simply made with plenty of apples to fully enjoy their taste: 1 kilo (2 pounds) of apples and no other spices added. It is the juice from these apples that make this cake creamy and fluffy.
    This Italian apple cake is simply made with plenty of apples to fully enjoy their taste: 1 kilo (2 pounds) of apples and no other spices added. It is the juice from these apples that make this cake creamy and fluffy.

    This easy Italian apple cake is simply made with plenty of golden delicious apples to fully enjoy the apple flavor: 1 kilo (2 pounds) of apples and no other spices added. The juice from these apples makes this cake creamy and fluffy. This Torta di Mele is perfect for an Italian breakfast, an afternoon snack, or an everyday cake for the end of a meal. This humble cake is a rustic Italian apple cake recipe from after the war; easy to make with simple ingredients.

    Italian apple cake slice on a plate
    Jump to:
    • The origin of this Italian apple cake
    • Ingredients
    • What apples to use
    • Step by step Instructions with images
    • Make apple cupcakes instead
    • How to serve it
    • Other fruits you can use
    • Other desserts with fruits
    • 📋 Italian Apple Cake

    The origin of this Italian apple cake

    This recipe is purely an apple celebration, an easy way to enjoy fresh apples on a picnic or for lunch at the office. The original recipe is an old Italian apple cake from the '50s.

    It was my mom's favorite recipe when growing up. Back then, fruits and vegetables were locally grown under the Mediterranean sun, they were sweet and full of flavors. The Mediterranean cuisine was a celebration of those natural ingredients. 

    Italian apple cake served on a plate with a cup of tea

    The original recipe

    My mom has framed the page of the agenda where my grandmother found the recipe. Next to the recipe my grandmother's handwriting "Buona".

    For each day the agenda had different menu ideas and one recipe.

    Would you like to know what was on the menu that day? 

    Country style risotto: probably with garden vegetables

    Tongue and ham in jelly: that wouldn't be my favorite

    Tagliatelle soup: interesting

    Boiled beef and calf head: calf head is actually the calf cheeks, which you can still buy today (if you want to buy them!?!)

    For dessert the Apple cake

    Copy of the original recipe of the Torta di mele

    My grandma .. (you can scroll down if you are not interested in her wisdom)

    I have very vague memories of my grandmother Gilda Bosurgi Zerbi.
    Born in 1893, she was already quite old when I was little.

    She had 8 children and my mom was among the youngest ones. I remember her sitting in an armchair joking with us children.

    She had a great sense of humor and was very knowledgeable about cooking and the quality of ingredients.

    I still use her definition of bad olive oil:

    "An oil made with buttons and umbrella handles!"

    Which back then were made out of bones.

    Yuck !
    Gilda Bosurgi Zerbi e Clementina

    Ingredients

    Once you peel and cut the apples, you will need some lemon juice to prevent the chunks of apples from turning brown from oxidation.

    You can add some grated lemon zest to the batter if you use non-treated lemons.

    The other essential ingredients are:

    Dry ingredients:

    • Plain flour
    • White Sugar
    • Baking powder

    Wet ingredients:

    • Fresh eggs
    • Butter

    Find the ingredient amounts in the recipe card.

    ingredients for the batter

    For this cake, you do not need any special equipment.

    A cake pan 9 in - 24 cm in diameter, optional a removable bottom.

    I use a KitchenAid Mixer to make the batter, but you can easily use a whisk and a wooden spoon

    What apples to use

    Most of the apple cake recipes use cinnamon or other spices and just enough apples to barely taste them.

    This recipe has no additional spices or brown sugar, as this Italian apple pie was made during the war when ingredients were scarce.

    This cake is all about the flavor of the apples, so choose a tasty variety.

    I like to use Golden Reinette apples which are sweet and crunchy.

    You can also use Royal Gala, Granny Smith apples, or any juicy type of apples local to you.

    1 kilo of apple rennette on a scale

    Step by step Instructions with images

    This cake is very easy; here are the simple steps:

    1. Cut the apples into large chunks
    2. In a large bowl, mix them with lemon juice so they don't get brown
    Cut the apples in large chunks
    1. In a separate bowl, prepare the cake mix, first whisking the butter at room temperature with the sugar
    2. Then add the eggs, combining them one at the time
    3. In a bowl, mix the flour with the baking powder and add it to the cake batter
    4. The batter should be soft and creamy
    Step by step making the batter
    1. Cover the bottom of the cake pan with parchment paper, coat with butter and flour
    2. Pour the cake mix into the prepared pan and spread it evenly
    3. Cover the top of the cake with the apples, pushing the apples down into the mix
    4. Melt the ¼ cup - 50 gr of sugar and ¼ cup - 50 gr of butter in the microwave
    5. Pour the sugar and melted butter over the apples
    6. Bake in a preheated oven at 355 F - 180 C for 1 hour
    Step by step preparing the cake
    1. Once the cake is ready, let it rest 10 minutes before removing it from the pan
    2. With a rubber spatula, detach the apples and the cake from the side of the pan
    3. Remove the ring
    4. Place the cake on a serving dish removing the bottom of the pan and the parchment paper
    step by step preparing the cake for serving

    Make apple cupcakes instead

    If you want to bring this cake for a picnic, you can make cupcakes instead of a whole cake.

    Here is how you make them:

    1. Cut the apples into smaller chunks
    2. Prepare the batter as above
    3. I like to use silicon cupcakes (Commissions Earned)
    4. Pour 1 tablespoon of the batter into each cupcake; makes 12 cupcakes
    5. Top it with the apples
    6. Pour over each cupcake 1 teaspoon of melted sugar and butter.
    7. Bake in a preheated oven at 355 F - 180 C for 30 minutes
    making apple cupcakes instead

    How to serve it

    You can serve this Italian apple cake warm or at room temperature, sprinkling the top with icing sugar.

    If you store it in an airtight container, it will keep for 4 days and will not dry out.

    The apples create a very moist and creamy center, so you don't necessarily need to serve anything with them.

    However, you can serve it with a nice vanilla ice cream or Italian gelato if you wish.

    Apple cake without a slice so you can see in the inside

    Other fruits you can use

    This cake can be made with many other fruits like pears, peaches, pineapples, strawberries, or a mix of wild berries.

    What is key to the outcome of this cake is the abundance of fruits compared to the batter.

    It is more fruits than cake!

    Italian apple cake with plenty of apples

    Other desserts with fruits

    Here are other fruit cakes where fruit can vary. For example, the Tarte Tatin, which is usually made with apples, I make it with peaches.

    Or the overripe pear crumble, you can make it with any fruit you need to use up, even mixed-and-match fruit combinations.

    Also, this strawberry shortcake can have the strawberries replaced with peaches, apples, or pineapple.

    Don't miss this easy Italian fruit tart with custard, Crostata di frutta.

    This divine dessert is incredibly delicious and surprisingly easy to make!

    One of the secrets behind the ease of this recipe lies in the inverted tart-shell trick.

    Found out more in the recipe!

    Placing the fruits on the tart

    If you are making this Italian apple cake, torta di mele, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Italian apple cake

    📋 Italian Apple Cake

    4.64 from 63 votes
    Laura Tobin
    Servings 8 slices
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Print Recipe Save Saved! Pin Recipe
    This Italian apple cake is simply made with plenty of apples to fully enjoy their taste: 1 kilo (2 pounds) of apples and no other spices added. It is the juice from these apples that make this cake creamy and fluffy.
    Prevent your screen from going dark

    Equipment

    • Measuring mugs
    • Mini Measuring Set
    • KitchenAid Mixer
    • Cake Pan with RB 9 in - 24 cm
    • Muffin pan
    • Silicone Baking Cups

    Ingredients
     

    • 5 apples (2 lb - 1 kg)
    • ½ lemon juice half of a whole lemon juiced
    • ½ cup butter at room temperature
    • ½ cup caster sugar
    • 2 fresh eggs
    • 1 ½ cup flour 8.8 oz (if your batter is too dry, try measuring the flour in oz instead of cups)
    • 4 teaspoon baking powder

    Topping

    • ¼ cup butter (50 gr)
    • ¼ cup caster sugar (50 gr)

    Instructions
     

    • Cut the apples into large chunks
      5 apples
    • Mix them with lemon juice so they don't get brown
      ½ lemon juice
    • Prepare the cake mix, first whisking the butter at room temperature with the sugar
      ½ cup caster sugar, ½ cup butter
    • Then add the eggs, combining them one at the time
      2 fresh eggs
    • In a bowl mix the flour with the baking powder and add it to the cake batter
      1 ½ cup flour, 4 teaspoon baking powder
    • The batter should be soft and creamy

    Making the cake

    • Cover the bottom of a round baking tin with parchment paper, butter and coat with flour 
    • Pour the cake mix into the baking tin and spread evenly
    • Cover with the apples, pushing the apples down into the mix

    Making the topping

    • Melt the ¼ cup - 50 gr of sugar and ¼ cup - 50 gr of butter in the microwave
      ¼ cup butter, ¼ cup caster sugar
    • Pour it over the apples

    Bake

    • Bake in the oven at 355 F - 180 C for 1 hour
    • Once the cake is ready, let it rest 10 minutes before removing it from the pan
    • With a spatula, detach the apples and the cake from the side of the pan
    • Remove the ring
    • Place the cake on a serving dish removing the bottom of the pan and the parchment paper
    • Serve warm or at room temperature

    Video

    Notes

    • Once you cut the apples, they tend to become brown. To avoid that, mix them with some lemon juice
    • Make sure you remove the butter from the fridge 1 hour before you make the cake
    • Add one egg at a time to make sure they are well combined
    • Push the apples into the batter so the juices from the apple will form a nice creamy center
    • If you do not want to add the sugar and the butter on top of the apples, you don't have to. The cake will be nice even without it
    • If you want to make cupcakes instead of a cake, cut the apples into smaller chunks and bake at 355 F - 180 C for 30 minutes

    Nutrition

    Calories: 416kcalCarbohydrates: 59gProtein: 5gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 171mgPotassium: 380mgFiber: 4gSugar: 31gVitamin A: 653IUVitamin C: 6mgCalcium: 110mgIron: 2mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Jill

      November 29, 2017 at 1:02 pm

      5 stars
      I love using my Grandma's recipes. I have her recipe cards from my Mom. Such a great connection to have with family through the kitchen. These cupcakes look so good - love how loaded with apples they are!

      Reply
      • Laura

        November 29, 2017 at 1:34 pm

        Grandma's recipes are the best

        Reply
      • Dot

        June 18, 2024 at 12:38 pm

        Wow! Why didnt anybody thought of writing a recipe like you! Now you dont have to scroll up and down to see ingedients and method. I love it

        Reply
        • Laura

          June 20, 2024 at 11:36 am

          Thank you, I don't know why more people don't do this. Makes cooking so easy

          Reply
    2. Shashi at Savory Spin

      November 29, 2017 at 2:01 pm

      Oh my - growing up, my grandmother and parents though tongue was a special addition to the meal - but I'd rather have skipped that and had seconds of desserts like this!

      Reply
      • Laura

        November 30, 2017 at 12:50 pm

        Ah, ah, ah, me too. Never fancied it

        Reply
    3. Tara

      November 29, 2017 at 2:16 pm

      5 stars
      Such beautiful memories! These little cakes look perfect. My daughter is a huge fan of apples and would especially love them.

      Reply
      • Laura

        November 30, 2017 at 12:49 pm

        Thanks, I am sure she will love them

        Reply
      • pauline anderson

        September 23, 2023 at 12:41 pm

        5 stars
        Turned out just like the picture love it !

        Reply
        • Laura

          September 24, 2023 at 6:09 am

          Thank you for your comment, I am glad you love it

          Reply
    4. Kate | Veggie Desserts

      November 29, 2017 at 2:42 pm

      5 stars
      I love how these cupcakes really let the apples shine through. They look amazing.

      Reply
      • Laura

        November 30, 2017 at 12:49 pm

        Thanks Kate, you find the right words

        Reply
    5. Janette | Culinary Ginger

      November 29, 2017 at 3:13 pm

      5 stars
      You managed to get a great amount of apple in each, they look so good.

      Reply
      • Laura

        November 30, 2017 at 12:48 pm

        I know, I love them

        Reply
    6. Elaine @ Dishes Delish

      December 01, 2017 at 2:07 pm

      5 stars
      Laura, these look simply scrumptious! I love apples in anything. I also love using my grandmother's recipes as they bring back so many memories!! Awesome recipe as usual and your photos are gorgeous!

      Reply
      • Laura

        December 04, 2017 at 8:52 am

        Thank you so much, Elaine. You are my inspiration for all my photography

        Reply
    7. Leah

      October 14, 2021 at 10:23 pm

      4 stars
      Hello, I love how there is apple in every bite.. Could you please clarify the amount of butter and sugar please? Was struggling to get the consistency right. It says 1/2 cup in the list of ingredients and then becomes 1/4i n the directions. In the video it goes back to 1/2. Same conusion with the melred butter and sugar topping. Other than that it's delicious! By the way, are the whites and yolks whipped separately in the traditional method? I'd like to go for more moist cake.

      Reply
      • Laura

        October 15, 2021 at 5:25 am

        Thank you for your feedback, I am glad you like it. The ingredients are separated by batter and topping. 1/2 cup of butter is for the batter and 1/4 of butter and sugar is for the topping. I noticed that in the instruction the wrong butter was under the batter and corrected it. No, the eggs are not separated, it is a very easy cake to make.

        Reply
    8. Ariane

      February 26, 2023 at 11:05 pm

      3 stars
      Good, but I found it a bit dry.

      Reply
      • Laura

        February 27, 2023 at 6:43 am

        Thank you for your comment. It is strange as the juices released from the apples keep the cake really moist and there are a lot of apples in this recipe. May be was the type of apples you used.

        Reply
        • Elise

          June 18, 2023 at 5:34 am

          4 stars
          I LOVED the flavours and simplicity of the recipe. However, I’m sure it’s because of the variety of apple I used, the cake was beyond dry. I will make it again though. Great recipe. Thank you!

          Reply
        • Mary

          September 25, 2023 at 7:59 pm

          Hi
          I follow the recipe but added 1 tsp of vanilla but the cake sought was to thick and not sticky at all.
          My question is are the 2 cups of flour measured after they were sifted?

          Reply
          • Laura

            September 26, 2023 at 9:47 am

            I actually weigh my flour, so it is a more accurate measurement. I use 250 g of flour which are 8.8 oz. I hope this helps

            Reply
            • Connie

              November 12, 2023 at 7:36 pm

              The flour part is very confusing. 8.8 oz is closer to 1 cup and 1 ounce, not two cups of flour. My batter did not pour, but spread and I think this is why many said their cake, and mine was dry.

            • Laura

              November 13, 2023 at 9:05 am

              Thank you for your feedback. Cups are not an exact measurement for solids like flour or sugar, as they measure volume instead of weight. 1 cup is 8.8 oz of water, not of flour. The flour has a lighter density so in volume equivalent is double of water/liquid. Of course, it depends how you measure the cup of flour. If you compact it you will be using much more flour than on the recipe. Since in USA cups are the preferred measurement, I have converted all the grams into cups. However, since in baking exact flour measurements are important, I will also specify the weight in oz to all my baking recipes. I am glad we finally found the the problem and have a solution. I have also reduced the cup amount from 2 to 1 1/2 cups.

      • Jabave

        October 22, 2023 at 7:41 pm

        The flour is shown measured in a liquid measuring cup, which is not accurate for dry ingredients.

        Reply
        • Laura

          October 23, 2023 at 6:50 am

          Thank you for your comment. You can switch to the metric system to check the measurement in weight

          Reply
      • Chris Abel

        September 10, 2024 at 6:32 pm

        I couldn't agree more. I've been baking for over 50 years and have never had a cake this dry. Did not care for this at all!

        Reply
        • Laura

          September 12, 2024 at 10:46 am

          With such a large amount of apples, the cake cannot be dry. You need to push the apples inside the batter and the juices from the apply will make the cake moist.

          Reply
    9. Lilas

      May 11, 2023 at 6:28 pm

      4 stars
      Tried this recipe with some simple changes, and it turned out just amazing
      Firstly i added vanilla to the cake batter, i know that it gives a nicer taste
      Secondly, i added to the apples a tablespoon of cinnamon and cooked the apples in a pan , and added cornstarch slurry (1 tablespoon of cornstarch and cold water not alot)
      And lastly, instead of putting the cake batter to the cake tin first, i added the apples which i regret cuz it got stuck, my mum says its the type of cake tin (that has a whole in the middle)
      I loved how sour the apples are and the cake part wasnt too sweet !!! It was a tad bit dry but i didnt mind, cuz the apples were the star of the show for me, so sour and yum, my siblings and I devoured it

      Reply
      • Laura

        May 11, 2023 at 6:50 pm

        Thank you for your comment. I am glad you liked it. They key is to have lots of apples in there, they are the start of the show

        Reply
    10. Anne Heaton

      August 11, 2023 at 1:49 pm

      5 stars
      Sooo good.
      Can this cake be frozen?

      Reply
      • Laura

        August 11, 2023 at 7:10 pm

        Thaaank Youuu!
        I never did but you probably can.

        Reply
    11. Helena Smit

      August 27, 2023 at 6:58 pm

      1 star
      This cake recipie sounded delicious. I made it once and it came out dry and I thought it was me who had made a mistake, so because it sounded so delicious I tried it again paying particular attention to the quantities of ingredients and the batter was thick & stodgy so I added another egg and some milk to moisten. When I had baked it and it came out of the oven for specified time, it looked delicious, but same thing again - dry. Such a shame.

      Reply
      • Laura

        August 28, 2023 at 1:56 pm

        Too bad your apple cake was too dry, however the batter is very little compared to the apples so it is not predominant. The only issue I can think is that the apples were not juicy or you didn't push them all the way down inside the batter.

        Reply
    12. Linda Barnett

      September 12, 2023 at 2:02 pm

      5 stars
      I made this for my daughter who loved it so for her birthday i made it again and added 10 fresh raspberries. She loved it even more and as always it was a soft fluffy tart sweet combination. I used pink lady apples as its her favourite but i prefer granny smith or cox. Thank you for this recipe.

      Reply
      • Laura

        September 12, 2023 at 2:26 pm

        Thank you for letting me know. I am so happy your daughter loves it. The addition og the raspberries is a good one. I will keep it in mind

        Reply
    13. Diane

      September 20, 2023 at 2:23 am

      Hi, just made this cake. When I saw 1/2 lemon juice, I added 1/2 cup of lemon juice. When I poured the apples on the cake, it was may I say very wet. I added an extra 20 minutes cooking time to get rid of the liquid on top. Needless to say, this cake was beautiful but in my case very dry and lemony. I will try it again but this time using half of a whole lemon juiced. (I prefer saying it this way).
      Well as they say, better luck next time!

      Reply
      • Laura

        September 20, 2023 at 3:06 pm

        Thank you for your comment. I will add your note next to the ingredient so people will not get confused.

        Reply
    14. Rachel

      November 22, 2023 at 5:21 am

      5 stars
      I tried another recipe right before this one and was very disappointed. Then I tried yours. It was incredible!! The apples I grow on my tree are very juicy and not good for almost every apple recipe out there. But this recipe is just perfect for them. I’m so excited to continue to make this over and over again. Your recipe used half the sugar and none of the oil from the previous recipe I tried, and it turned out so much better. I’m in love!!

      Reply
      • Laura

        November 22, 2023 at 5:49 am

        Thank you for your comment. I love to hear feedback on my recipes. I also have an apple tree I wish I could benefit but this year we had a drought and had no apples.

        Reply
    15. Stacy

      November 23, 2023 at 2:17 pm

      5 stars
      This is 100%, exactly what I’ve been looking for! I love apple, but get tired of the “fall” spices used in most desserts. I will be making this this weekend! I can’t find castor sugar where I live. Is plain sugar ok?

      Reply
      • Laura

        November 23, 2023 at 3:46 pm

        Thank you for your comment. I also like the plain flavor of the apples. Yes, regular sugar is perfect

        Reply
    16. Nelly

      November 28, 2023 at 11:18 am

      5 stars
      Is it possible to make this cake without the eggs? I prefer to eat eggs in boiled or fried form but not in cakes.

      Reply
      • Laura

        November 28, 2023 at 3:48 pm

        I don't think so as they keep the batter together. If there are substitutes I am not experienced with that

        Reply
    17. Diana

      December 13, 2023 at 1:13 pm

      The cake turned out deliciously moist, had an abundance of apple chunks and was easy to make. I sprinkled some pine nuts and a bit of powdered sugar before serving. Thank you for sharing the recipe

      Reply
      • Laura

        December 13, 2023 at 2:44 pm

        Thank you for letting me know. I would very much appreciate if you can rate it as well as it would help increase my visibility in search. Thank you

        Reply
    18. Laura

      January 14, 2024 at 5:13 pm

      I tweeked the recipe by adding cinnamon and vanilla to the cake, the 5 apples were tossed in 1/4 cup flour 1/2 cup brown sugar and a tsp of cinnamon then placed ontop. Then i made a shortbread crumb for the top with 1 cup flour 1/2 cup softened pinchable butter and 1/4 white sugar. Mix til crumbly then sprinkle all over the top. Baked for an hour

      Reply
      • Laura

        January 15, 2024 at 10:14 am

        Thank you for the variation. It sounds very nice

        Reply
    19. Judy

      January 22, 2024 at 7:42 pm

      Did you leave out the milk/cream in the recipe? This batter was not light it was dense and stiff. I have it in the oven now so awaiting the verdict. I do hope it turns out.

      Reply
      • Laura

        January 23, 2024 at 9:31 am

        Thank you for your comment. You can see at the beggining of the article the picture of the original recipe published in the '50s, there is no milk nor cream. The amount of batter vs the apples is very little. It is the juice from the apples that make it moist. Make sure you use juicy apples and that you push them well inside the batter.

        Reply
        • Helje

          September 18, 2024 at 7:21 am

          5 stars
          This simple recipe is delicious and truly highlights the flavor of the apple.

          Reply
          • Laura

            September 18, 2024 at 9:54 am

            Thank you

            Reply
    20. Christie

      February 12, 2024 at 4:09 pm

      5 stars
      Fantastic recipe. We all loved how this simple cake really showcased the flavour of the apples!

      Reply
      • Laura

        February 12, 2024 at 4:39 pm

        Thank you for your comment. I really appreciate it

        Reply
    21. Jill

      February 24, 2024 at 9:03 pm

      Want to make this, but I don’t tolerate regular wheat or sugar. I bake some keto desserts which use almond flour and erythritol/monkfruit sweeteners.
      I am thinking of using an almond cake batter then top with apples a use honey with butter for topping. Or use einkorn flour recipe for the cake batter base.
      Do you think either of these would work?

      Reply
      • Laura

        February 25, 2024 at 9:29 am

        Sorry I cannot be of help as I am not familiar with gluten free flour. You are probably more expert than me. Try it should work if you have baked with almond flour before. Remember to use a lot of apples and push them into the batter. Let me know how it comes out

        Reply
    22. Ingrid

      March 06, 2024 at 11:48 pm

      3 stars
      I had to put my own spin on this due to the dough being very dry. Added some water and additional egg and it came out good. Don't know if I want to make it again but I like lot's of apples in my cake and Granny Smith apples worked great in this.

      Reply
      • Laura

        March 07, 2024 at 11:19 am

        Thank you for your feedback. You could have added milk instead of water

        Reply
    23. Becky

      September 04, 2024 at 4:48 pm

      I've read through the comments and still wondering if you peel the apples in this recipe...?

      Reply
      • Laura

        September 04, 2024 at 5:16 pm

        Yes, they are peeled

        Reply
    24. deanna apfel

      December 21, 2024 at 7:42 pm

      3 stars
      The cake turned out OK, but I had to change from the 9" springform to an 8" as I couldn't get the thick batter spread to the edges. At an hour, the edges were too done, but the rest was good. I added the zest to the batter and I think it needed it.

      Reply
    4.64 from 63 votes (43 ratings without comment)

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