Great for breakfast or a snack, the apple cake with oil. Made without butter, but with extra virgin olive oil, it can be enjoyed even by those who cannot tolerate dairy. Soft inside, while the sautéed apples impart a delicate creaminess, so you just have to try this apple cake with oil. Additionally, I used Maiorca wheat flour, a variety of ancient grain cultivated in Sicily for many centuries. A soft wheat with a high protein content, about 8g per 100g of flour. This type of flour is ideal for many uses, from sweets like donuts, cakes, and cookies to bread and pizza. If you like soft and creamy apple cakes, don’t miss the Invisible Apple Cake with Oat Flour, naturally gluten-free and with very little sugar, or the Apple and Ricotta Cake, a perfect combination. While if you love apple desserts, don’t miss the Cooked Apple Pancakes, with the taste and texture of apple fritters but much healthier and without frying.
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Discover other recipes with Maiorca wheat:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 2.8 oz sugar
- 1 pinch salt
- 1/2 vanilla pod
- 3.5 oz extra virgin olive oil
- 1.5 cups Maiorca flour (soft wheat type 1) (or type 1 flour)
- 2 apples
- 2 tbsp brown sugar
- 1 lemon
- 1 pinch ground cinnamon
- 1 tsp extra virgin olive oil
Tools
- 2 Bowls
- 1 Mixer
- 1 Knife
- 1 Spatula
- 1 Baking Tin
Steps
Peel the apples and cut them into slices about 1/16 inch thick.
Mix them with the lemon juice and zest, brown sugar, and cinnamon.
Sauté them for 5 minutes with the oil.
Remove from heat and let cool.
Break the eggs into a bowl, add the sugar, salt, and vanilla.
Beat with an electric mixer or stand mixer at maximum speed until you obtain a light and frothy mixture.
Reduce the mixer speed to low and add the oil slowly.Combine the flour by mixing with a spatula.
Pour the mixture into an oiled 9-inch baking tin.
Place the cooked apples over the base.
Bake in a preheated static oven at 350°F for 50 minutes.
Remove from oven and once cool, sprinkle with powdered sugar.
Tips
Store in a cake container for 3-4 days at room temperature.
Maiorca wheat flour can be replaced with type 1 flour.
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