The apple cake with Greek yogurt is a soft and light pantry dessert made with rice flour and naturally gluten-free. A healthy and genuine dessert suitable for the whole family for both breakfast and snacks. The Greek yogurt inside the dough gives softness and flavor without having to exaggerate with the addition of fats and sugars. This cake can also be made with sorghum flour or whole rice by adding a few tablespoons of milk or plant-based beverage to adjust the consistency, since whole rice flour and sorghum flour require more hydration than refined rice flour.
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- Difficulty: Very Easy
- Cost: Economical
- 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
- 2/5 cup sugar
- 0.4 cup sunflower oil
- 1/3 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 Pan – springform diameter 8.66 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 lemon zest bowl, add the eggs and sugar, then whisk well with the mixer.
When the mixture is frothy, gradually add the oil while continuing to whisk, then add the yogurt at a lower speed.
Add the sifted flour with the baking powder and mix with a spatula, pour the mixture into the previously oiled or buttered 8.66 inches mold.
Decorate with 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: refer to the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contaminants
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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