The easiest, tastiest, and most iconic apple cake: a flourless (and therefore gluten-free) version that is very soft, perfect in a small mold or adaptable by increasing the doses.
Preheat the air fryer or oven to 160°C.
In a bowl, mix the egg with the ricotta until you obtain a homogeneous mixture.
Add the cornstarch and maple syrup (or the chosen sweetener) and mix well.
Incorporate the apple cut into small cubes.
Pour the mixture into a 12 cm mold suitable for the air fryer or oven.
If using the air fryer, pour a glass of water at the bottom of the fryer to create steam during cooking (this helps make the cake ultra soft).
Cook at 160°C for 25 minutes (for larger molds, increase doses and times; for example: for a 20 cm mold, multiply the doses by 3 and cook for at least 40 minutes).
Let cool completely before unmolding.
Serve warm or cold.
12 cm mold
Air fryer or oven
Bowl
Whisk or spoon
Store in the refrigerator for 2-3 days in a closed container
If the mold is larger, increase the doses proportionally and extend the cooking times. Store in the refrigerator and consume within 2-3 days.
Italy
| Energy (kcal) | 149.95 |
| Carbohydrates (g) | 11.82 |
| of which Sugars (g) | 6.97 |
| Fat (g) | 8.22 |
| of which Saturates (g) | 4.6 |
| Protein (g) | 7.87 |
| Fiber (g) | 0.23 |
| Sale (g) | 0.09 |
