Egg-free and dairy-free apple cake, version 2 ⭐️⭐️⭐️⭐️⭐️
Published on 2 September 2015
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I tried a second version for egg and dairy intolerances; much tastier than version 1.
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Ingredients
INGREDIENTS FOR 1 TIN OF 22 CM
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Method
The preparation remains in its original order; guided mode is not available for this structure.
I mix flour, sifted baking powder and salt.
I add muscovado sugar.
I grate organic lemon zest.
I combine apple juice and water in a bowl.
I add oil.
I whisk and add limoncello if liked.
I add liquids to dry ingredients.
I mix into a smooth, soft cream.
I line a tin with parchment.
I peel apples and finely dice 2.
I add to batter.
I mix well.
I pour into tin.
I slice the other 2 apples, leaving skins.
I arrange slices in a fan over the cake.
I finish with light brown sugar.
I bake at 170°C for about 50 minutes, testing with a skewer.
Soft, fragrant and delicious! Thanks to Ho Voglia di Dolce for the recipe.Reserved advertising space · no adverts are active