Apple and Yogurt Cake



    300 g 00 flour (or 300 g gluten-free pastry flour) *
    3 eggs
    150 g  sugar
    80 g seed oil
    2 small containers of Trentino whole plain yoghurt 
    1 packet of baking powder*
    3 medium Golden Delicious apples from the Val di Non area
    A pinch of cinnamon (if you like it)
    a pinch of salt
    1 lemon
    1 tablespoon of sugar
    powdered sugar *
    * these foods can be risky; be sure to check for the “gluten-free” symbol or ascertain that they are listed on the  guidelines of the Associazione Italiana Celiachia (Italian Association for Coeliac Disease).

Peel and dice the apples and put in a bowl with lemon juice and sugar.  

Beat the eggs with the sugar and grated lemon rind. 

Then add, mixing well after each ingredient, the yogurt, the salt, the oil, the flour, the baking powder, the cinnamon, if desired. 

Grease and flour a cake pan (approx. 6 cm diam., preferably spring-form type)  and pour in the batter.  Cover the surface with the apple slices making a concentric pattern. 

Bake in a pre-heated oven at 180°C for 40 minutes.

Let cool and dust with powdered sugar.

If you have a sweet tooth serve on a bed of vanilla sauce.



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