A soft and fragrant cake, ideal to accompany an aromatic tea.
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Blend 3 eggs with 80g of brown sugar.
Add 300g of 0% Greek yogurt, the pulp of one grated apple and 80g of seed oil.
Mix the batter well.
Sift and combine: 100g rye flour, 100g semolina, 80g potato starch, 1 packet of baking powder, star anise, vanilla and cinnamon to taste.
Fill a buttered and floured cake pan.
Arrange a thinly sliced apple wedge on top (in the center of the cake) and chopped hazelnuts.
Bake in a preheated static oven at 180°C for about 30-40 minutes.
Serve with a cup of orange and cinnamon tea for a perfect pairing.
Italia, Campania
| Energy (kcal) | 170.64 |
| Carbohydrates (g) | 29.2 |
| of which Sugars (g) | 11.3 |
| Fat (g) | 3.74 |
| of which Saturates (g) | 1.68 |
| Protein (g) | 5.5 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.28 |
