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 cake suitable for the whole family both for breakfast and snack. The Greek yogurt in the dough gives softness and taste without having to overdo it with the addition of fats and sugars. Furthermore, it can be replaced with lactose-free or plant-based Greek yogurt to make it suitable for lactose intolerant people. This cake can also be made with sorghum flour or whole grain rice by adding a few tablespoons of milk or plant-based drink to adjust the consistency, since whole grain rice flour and sorghum require more hydration compared to 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
- 1/3 cup sugar
- 7 tbsp sunflower seed oil
- 1/3 cup gluten-free potato starch
- 2 cups gluten-free rice flour
- 0.6 oz gluten-free baking powder
- 1 lemon (untreated)
- 1 Red Delicious (Stark) apple
- 2/3 cup 0% fat Greek yogurt
Tools
- 1 Mixer
- 2 Bowls
- 1 Baking pan – springform pan diameter 9 inches
Procedure
Wash and dry the lemon well. Grease the mold with some 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 350°F in static mode.
In the bowl of lemon zest, add the eggs and sugar, then beat well with the mixer.
When the mixture is frothy, gradually add the oil while continuing to mix and then the yogurt at a lower speed.
Add the sifted flour with baking powder and potato starch.
Mix with a spatula, pour the mixture into the previously oiled or buttered 9-inch mold.
Decorate with the apple slices and bake for about 40 minutes, do the toothpick test.
Remove from oven and let cool before unmolding and decorating with powdered sugar.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully, to ensure they do not contain gluten contamination
Tips
It keeps for 4-5 days in a cake container.
It keeps for 4-5 days in a cake container.
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