In a stand mixer, whisk the room temperature eggs with the sugar for at least 5 minutes until they become light and frothy.
Add the vanilla paste and continue whisking.
Add the Greek yogurt and corn oil, mixing well.
Sift together the type 1 flour, cornstarch, and baking powder, then incorporate the dry ingredients into the batter and mix well.
Peel the apples. Dice two apples and thinly slice the other two. The leftover slices can be used for a fruit salad.
Add the diced apples to the batter and crumble about ten amaretti, mixing well to combine everything.
Prepare a 20 cm springform pan lined with parchment paper. Pour in the batter and level the surface.
Distribute the apple slices over the surface of the cake, sprinkle with muscovado sugar, and add the remaining crumbled amaretti.
Bake in a preheated oven at 180°C for about 45-50 minutes. Perform the toothpick test to check for doneness.
It is recommended to let the cake cool in the oven. Once cold, remove from the pan and dust with icing sugar.
Stand mixer
Whisk
20 cm springform pan
Parchment paper
Store the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
This cake is ideal for a snack or breakfast accompanied by a blanket on the sofa. It is an easy and butter-free recipe, perfect for those who love apple cakes with a touch of amaretti.
Italia, Toscana
| Energy (kcal) | 337.52 |
| Carbohydrates (g) | 56.7 |
| of which Sugars (g) | 50.8 |
| Fat (g) | 10.63 |
| of which Saturates (g) | 1.47 |
| Protein (g) | 6.03 |
| Fiber (g) | 1.95 |
| Sale (g) | 0.1 |
