The gluten-free apple cake is a simple and beloved dessert, perfect for people with celiac disease or gluten intolerance. It is really easy to make!
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) | 335.65 |
| Carbohydrates (g) | 42.06 |
| of which Sugars (g) | 2.71 |
| Fat (g) | 15.91 |
| of which Saturates (g) | 3.16 |
| Protein (g) | 8.07 |
| Fiber (g) | 1.26 |
| Sale (g) | 0.02 |
