Grate the lemon zest and combine it with the oil and the cinnamon to let it absorb the flavor.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the eggs with the sugar for about ten minutes until you obtain a light and fluffy mixture.
Gradually add the flavored oil in a thin stream, then add the Greek yogurt and the honey.
Finally add the flour and fold it in by hand with a spatula to combine everything.
Pour the batter into a buttered pan lined with a disk of parchment paper on the bottom and level the surface.
Wash the apples, peel them, remove the cores, then cut them into quarters and slice them thinly (about 2 mm) using a mandoline.
Arrange the slices in a spiral on the surface of the cake, creating slightly overlapping concentric circles.
Bake in a preheated conventional oven at 170°C for 40 minutes. Do the toothpick test before removing it from the oven. Let it cool and serve.
You can store your gluten-free apple cake in the refrigerator for 2-3 days. You can also freeze it after baking.
Italy
| Energy (kcal) | 171.45 |
| Carbohydrates (g) | 30.71 |
| of which Sugars (g) | 9.04 |
| Fat (g) | 3.15 |
| of which Saturates (g) | 1.26 |
| Protein (g) | 4.59 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.04 |
