A delicious apple cake without yeast and without nickel allergens.
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 blended, drizzle in the olive oil.
In a separate bowl, mix the flour with half a teaspoon of baking soda and the grated zest of an untreated lemon.
Combine the flour with the mixture and stir until you obtain a smooth cream.
Line a cake pan with parchment paper and pour the batter inside.
Decorate the pie 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 in the center of the cake; if it comes out dry, the cake is ready.
In the refrigerator, in an airtight container
This apple cake is suitable for those suffering from nickel allergy. By correctly following the recipe and precautions to avoid nickel, you can enjoy a wholesome and healthy cake.
Italy
| 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 |
