Grate the lemon zest and mix it with the oil together with the cinnamon to flavor it.
Meanwhile, in the bowl of the stand mixer fitted with a whisk, beat the eggs with the sugar for about ten minutes, until you get a light and foamy batter.
Add the flavored oil gradually and also add the Greek yogurt and honey.
Finally, add the flour and mix by hand with a spatula to combine everything.
Pour the mixture into the buttered pan with a disk of parchment paper on the bottom and level the surface well.
Wash the apples, peel them, remove the core, then quarter them and slice them into thin slices about 2 mm thick using a mandoline.
Arrange them in a fan shape over the surface of the cake, forming slightly overlapping concentric circles.
Bake in a preheated static oven at 170° 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 once baked.
Italia
| 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 |
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