Grate the lemon zest and set it aside.
Wash and peel the apples, cut them into strips and sprinkle them with the lemon juice and sugar.
In a large bowl, beat the eggs, 250 g of sugar and the milk with electric whisks.
When they are well combined, add the olive oil in a thin stream.
In a separate bowl, mix the flour with half a teaspoon of baking soda and the grated zest of one untreated lemon.
Add the flour to the mixture and stir everything until you obtain a smooth cream.
Line a cake tin with baking paper and pour in the batter.
Decorate the cake by arranging the apple slices in a radial pattern and bake everything 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 who suffer from nickel allergy. By correctly following the recipe and the precautions to avoid nickel, you will be able to enjoy a genuine and healthy cake.
Italia
| Energy (kcal) | 178.13 |
| Carbohydrates (g) | 37.7 |
| of which Sugars (g) | 21.64 |
| Fat (g) | 1.58 |
| of which Saturates (g) | 0.54 |
| Protein (g) | 5.09 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.03 |
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