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Gluten-free apple cake is a simple and beloved dessert, perfect for anyone who has celiac disease or is intolerant to gluten. Making it is really easy!
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) | 260.11 |
| Carbohydrates (g) | 33.01 |
| of which sugars (g) | 9.1 |
| Fat (g) | 11.99 |
| of which saturates (g) | 2.4 |
| Protein (g) | 4.59 |
| Fibre (g) | 1.48 |
| Salt (g) | 0.08 |
