On this website you find other apple cakes (gluten and dairy free or vegan) all made with unrefined, organic and simple ingredients.
The Fall/ Winter season is the best time for new cakes that have apples as basic ingredient. The apple cake is the comfort food cake par excellence, the ones that take us back in time when the grandmothers and mothers prepared this so greedy cake for breakfast, snacks or outings. This version is prepared with organic white Farro flour, with a delicate and not very refined taste. Yogurt, with high mountain milk, gives softness and taste but the difference is made by the small, red, juicy apples from the countryside near Etna, the highest and most active volcano in Europe, located in the Eastern part of Sicily. This is one of my favourite recipe. You can also prepared it with Kamut flour. Without quality ingredients, the cakes can be beautiful but not good. Always look for quality.
2 large organic free range eggs
80 g (3 oz) Muscovado sugar
Pinch of sea salt
150 g (5 oz) high quality natural yogurt
50 ml (5 fl oz) mild extra virgin olive oil
250 g (5 oz) white Farro flour, sifted
1 tbsp hazelnut toasted flour
1tsp organic baking powder
Pinch of ground cinamon
3 red apples
80 ml (3 fl oz) organic milk (if necessary)
- Whip the eggs with sugar and salt. Add the yogurt, the oil and mix until a creamy mixture is obtained.
- Add the flour, baking powder and cinnamon. If necessary, add milk. Add two apples cut into cubes and mix the dough.
- Pour into a pan, lined with parchment paper, cut the remaining sliced apples and place them on top of the cake. Bake at 180° (350°/Gas 4) for 40 minutes.