Apple and lemon bundt cake without butter and lactose, prepared with brown sugar and extra virgin olive oil (or coconut oil). A simple and tasty sweet treat, perfect for breakfast or a snack.
Preheat the oven to 170°C.
Beat the eggs with brown sugar until you get a light and frothy mixture.
Add the lemon juice and mix.
Combine the flour and oil, blending the ingredients well.
Finally, add the baking powder and mix gently.
Peel the apples, slice them thinly, and incorporate them into the batter.
Pour the batter into a greased or oiled bundt pan and level it out.
Bake in the oven at 170°C for about 45-50 minutes, checking doneness with a toothpick.
Remove from the oven and let cool before unmolding and serving.
Bundt pan
Whisk (manual or electric)
Large bowl
Store in an airtight container for 2-3 days at room temperature. To keep it longer, wrap and freeze (up to 1 month).
Butter-free and lactose-free recipe. You can substitute wheat flour with oat or rice flour for gluten-free variations (ensure the oat flour is certified gluten-free).
Italy, Toscana
| Energy (kcal) | 104.88 |
| Carbohydrates (g) | 21.09 |
| of which Sugars (g) | 10.82 |
| Fat (g) | 1.26 |
| of which Saturates (g) | 0.36 |
| Protein (g) | 3.1 |
| Fiber (g) | 1.56 |
| Sale (g) | 0.04 |
