Cake with Lots of Apples. Since the tasting test is passed, as promised, I’m sharing the recipe for the cake with lots of apples and little flour. A delicious light cake.
It’s a very unique cake, with a nearly creamy texture thanks to the large amount of apples and minimal batter used as a binder.
To the many thin slices of apples, a light batter is added, made with eggs and ricotta and very little flour.
For the flour, I used oat flour but you can use cornstarch or all-purpose flour.
It’s a very delicious dessert and not at all cloying, because the added sugar is very little.
I used erythritol but simple sugar works just fine.
The intense aroma of lemon, vanilla, and cinnamon will captivate you, just like all those layers of apples where the “cake” part is practically invisible!
To slice the apples, I recommend using a mandoline to get really thin slices, which soften during baking to the point of becoming almost a cream that becomes one with the batter, creating an unparalleled delicacy!
The apple slices immersed in the batter will create a layered effect after baking.
You can pour the obtained mixture into a 9-inch diameter mold if you prefer a low cake; otherwise, a 8-inch mold is fine for a slightly higher apple cake.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 108.38 (Kcal)
- Carbohydrates 22.98 (g) of which sugars 8.35 (g)
- Proteins 4.92 (g)
- Fat 3.84 (g) of which saturated 2.13 (g)of which unsaturated 1.59 (g)
- Fibers 2.76 (g)
- Sodium 156.62 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cake with Lots of Apples
- 6 apples (if they are small, use 7)
- 250 g ricotta
- 2 eggs (room temperature)
- 100 g erythritol (or sugar)
- 50 g oat flour (or all-purpose flour or cornstarch)
- 1 lemon (organic juice and zest)
- 1 packet vanillin
- to taste ground cinnamon (optional)
- 1 teaspoon baking powder
- 1 pinch salt
Tools
- Mandoline Slicer
- Bowl
- Parchment Paper
- Baking Pan
- Food Scales
Steps for the Cake with Lots of Apples
First, slice the apples very thinly. Put the slices in a bowl and add the grated zest and juice of the organic lemon.
Mix and set aside.
Beat the eggs with the sugar, without whipping them, and add the ricotta to make the batter smooth. Sift together the oat flour, the baking powder, the vanilla, and the salt, and add them to the egg batter.
(The eggs should be at room temperature).
(Instead of sugar, you can use erythritol in the same weight, and instead of oat flour, you can use all-purpose flour).
At this point, pour the apples into the previously prepared batter and mix with a spatula to coat them well with the batter.
Transfer everything to a baking pan lined with parchment paper.
Bake for 1 hour at 350°F (preheated oven) (Static).
Adjust according to your oven.
Let the cake cool at room temperature.
A sprinkle of powdered sugar.
Serve with a small plate and fork.
Enjoy your meal.
Tips
It keeps for about 3 days in the fridge covered with a sheet of parchment paper.
There are three types of apples that are simply perfect for making apple cakes: my favorites are Golden Delicious, Granny Smith, and Pink Lady, because they maintain firmness even after baking (the slices remain distinct and well-discernible, just “softened” from the oven) and ensure the right balance of sweetness and crunchiness.
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