The apple cake with Greek yogurt is a soft and light pantry cake made with rice flour and naturally gluten-free. A healthy and genuine dessert suitable for the whole family for both breakfast and snack. The Greek yogurt inside the dough gives softness and flavor without having to overdo with the addition of fats and sugars. This cake can also be made with sorghum flour or whole grain rice adding a few tablespoons of milk or vegetable drink to adjust the consistency, as whole grain rice flour and sorghum require more hydration than refined rice flour.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 330.90 (Kcal)
- Carbohydrates 46.50 (g) of which sugars 16.95 (g)
- Proteins 6.09 (g)
- Fat 13.98 (g) of which saturated 1.92 (g)of which unsaturated 10.68 (g)
- Fibers 0.46 (g)
- Sodium 32.37 (mg)
Indicative values for a portion of 123 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
- 3 eggs
- 2/3 cup sugar
- 1/3 cup sunflower seed oil
- 1/4 cup gluten-free potato starch
- 2 cups gluten-free rice flour
- 1 tbsp gluten-free baking powder
- 1 lemon (untreated)
- 1 Red Delicious apple (Stark)
- 2/3 cup 0% fat Greek yogurt
Tools
- 1 Mixer
- 2 Bowls
- 1 Baking Pan – springform diameter 8.5 inches
Procedure
Wash and dry the lemon well. Grease the mold with oil.
Grate the lemon zest into the bowl and set aside.
Peel and slice the apples, place them in another bowl and squeeze the lemon.
Preheat the oven to 356°F.
In the bowl with lemon zest, add eggs and sugar, then beat well with the mixer.
When the mixture is frothy, slowly add the oil while continuing to beat, then the yogurt at a lower speed.
Add the sifted flour with baking powder and mix with a spatula, pour the mixture into the previously oiled or buttered 8.5-inch mold.
Decorate with apple slices and bake for about 40 minutes, perform the toothpick test.
Remove from oven and let cool before removing from the mold and decorating with powdered sugar.
WARNING: consult the Italian Celiac Association’s handbook and read the ingredients carefully to ensure they do not contain gluten contamination
Advice
Keeps for 4-5 days in a cake container.
Keeps for 4-5 days in a cake container.
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