The milk apple cake has a soft and light batter thanks to the addition of warm milk. This cake is perfect for both snack and breakfast for the whole family, plus it is very light as it contains no butter. For those who are intolerant, in addition to lactose-free milk, it also works great with unsweetened plant-based milk. Additionally, this cake can be flavored with various aromas instead of cinnamon such as vanilla, lemon zest, orange zest, or a mix of spices like cloves and star anise.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 3/5 cups all-purpose flour
- 1/3 cup potato starch
- 3 eggs
- 2/3 cup sugar
- 1/2 cup sunflower oil (or rice oil)
- 2/3 cup milk (or plant-based drink)
- 1 1/2 tsp baking powder
- 1 apple
- 1 tsp cinnamon powder
- 1 lemon juice
Tools
- 1 Sieve
- 1 Mixer
- 2 Bowls
- 1 Springform pan
Steps
Sift the flour with the potato starch and baking powder.
Warm the milk.
Slice the apple and sprinkle with the lemon juice.
Beat the eggs with the sugar and cinnamon powder.
Add the oil in a thin stream once the mixture is light and fluffy.
Incorporate the sifted flour and mix at low speed alternating with the warm milk.
Pour the batter into a previously greased 9-inch (22 cm) pan.
Top with the apple slices and bake at 340°F (170°C).
Bake for 45 minutes.
Perform the toothpick test; if dry, remove from oven, otherwise continue baking for another 5-10 minutes.
Let cool thoroughly before removing from the pan.
Glaze with warm apricot jam or dust with powdered sugar.
Tips
It keeps for 3-4 days in a closed container.
For the lactose-free version, both lactose-free milk and unsweetened plant-based drinks can be used.
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