In the bowl of the stand mixer, pour the sugar, coconut oil, and ricotta and mix at medium speed for 5 minutes.
Add the eggs and continue for another 5 minutes or so.
In a large bowl, place the apples, raisins, walnuts, limoncello, cinnamon, 1 tablespoon of sugar, and mix. Let it marinate.
In the bowl of the stand mixer, pour the rice flour, grated zest of organic orange, baking powder, and orange juice a little at a time.
Pour half of the apples into the batter and mix with a spatula, pour the batter into the previously buttered and floured mold.
Bake at 180°C in a preheated oven for about 50 minutes.
Always do the toothpick test to check the cooking.
Bundt cake mold, spatula, electric whisk.
It keeps at room temperature for 3 days.
Italy, Campania
| Energy (kcal) | 313.64 |
| Carbohydrates (g) | 47.62 |
| of which Sugars (g) | 18.71 |
| Fat (g) | 11.01 |
| of which Saturates (g) | 5.71 |
| Protein (g) | 7.17 |
| Fiber (g) | 0.82 |
| Sale (g) | 0.11 |
