EGG-FREE APPLE AND ALMOND CAKE
Procedure
- Body
- 250 g Type 2 flour
- 100 g Almond flour
- 250 ml Milk (I use skimmed and lactose-free)
- 50 g Sunflower seed oil
- 4 tablespoons Honey
- 1 pinch salt
- 1 tablespoon baking soda
- Lemon (peel and juice)
- Powdered sugar for garnish
- In a bowl, combine the flours, grated lemon zest, and salt. Mix well with a fork and set aside. In a jug, combine the...
- In a bowl, combine the flours, grated lemon zest, and salt. Mix well with a fork and set aside. In a jug, combine the...
- In a bowl, combine the flours, grated lemon zest, and salt. Mix well with a fork and set aside. In a jug, combine the...
- In a bowl, combine the flours, grated lemon zest, and salt. Mix well with a fork and set aside. In a jug, combine the...
- In a bowl, combine the flours, grated lemon zest, and salt. Mix well with a fork and set aside. In a jug, combine the...
In a bowl, combine the flours, grated lemon zest, and salt. Mix well with a fork and set aside.
In a jug, combine the milk, oil, and honey. Add the resulting liquid to the flours and mix until smooth and free of lumps.
Add a diced apple and mix well.
In a glass, combine the lemon juice and baking soda. As soon as it foams, add the resulting mixture to the batter, gently stirring from the bottom up with a spatula. The cake will rise naturally during baking without the need for baking powder.
Pour the batter into a 22 cm cake pan lined with parchment paper. Arrange the remaining two thinly sliced apples on top. Bake at 170°C (340°F) for about 45 minutes, checking for doneness with a toothpick. Let cool and dust with powdered sugar before serving.
