Grate the lemon zest and set it aside.
Wash and peel the apples, cut them into strips and sprinkle them with lemon juice and sugar.
In a large bowl, beat the eggs, 250g of sugar, and milk with a whisk.
Once well combined, slowly add the olive oil.
Separately, mix the flour with half a teaspoon of baking soda and the grated zest of an untreated lemon.
Add the flour to the mixture and stir everything until you get a smooth cream.
Line a cake tin with baking paper and pour the batter into it.
Decorate the cake by arranging the apple slices in a radial pattern and bake in a static oven at 180°C for about 45-50 minutes. Baking times without baking powder may vary depending on your oven.
Check the baking with a wooden skewer. Insert it into the center of the cake; when it comes out dry, the cake is ready.
In the refrigerator, in an airtight container
This apple cake is suitable for those with a nickel allergy. By correctly following the recipe and precautions to avoid nickel, you can enjoy a genuine and healthy cake.
Italia
| Energy (kcal) | 249.35 |
| Carbohydrates (g) | 33.35 |
| of which Sugars (g) | 18.75 |
| Fat (g) | 10.82 |
| of which Saturates (g) | 2.65 |
| Protein (g) | 6.34 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.05 |
