A light and delicious cake made almost entirely of very thinly sliced apples, with very little batter, no added sugar, and gluten-free if certified gluten-free oat flour is used. Ideal for a healthy breakfast.
Wash and peel the apples, then slice them very thinly with a mandoline and season them with lemon juice and cinnamon.
In a bowl, whisk together the eggs, oat flour, honey, plant-based milk, salt, and baking powder until smooth.
Add the apple slices to the batter and gently combine, ensuring they are evenly coated.
Pour the mixture into a 20-centimeter cake pan lined with parchment paper and carefully level the surface.
Bake in a preheated conventional oven at 180 °C for approximately 45 minutes, checking for doneness with a toothpick, which should come out dry.
Allow the cake to cool completely before removing it from the pan and cutting it into slices.
Mandoline slicer
20-centimeter cake pan
Store covered in the refrigerator for 2–3 days. For an even firmer and more flavorful texture, let it rest in the refrigerator overnight.
To keep the recipe gluten-free, choose certified gluten-free oat flour. The cake is especially delicious after resting overnight in the refrigerator.
Italia, Emilia Romagna
| Energy (kcal) | 102.23 |
| Carbohydrates (g) | 17.74 |
| of which sugars (g) | 11.3 |
| Fat (g) | 2 |
| of which saturates (g) | 0.51 |
| Protein (g) | 3.08 |
| Fibre (g) | 2.41 |
| Salt (g) | 0.14 |
