The easiest, tastiest, and most iconic apple cake: a flourless version (therefore gluten-free) that is very soft, perfect in a small mold or adaptable by increasing the quantities.
Preheat the air fryer or oven to 160°C.
In a bowl, mix the egg with the ricotta until smooth and well combined.
Add the cornstarch and maple syrup (or the chosen sweetener) and mix well.
Fold in the apple cut into small cubes.
Pour the mixture into a 12 cm mold suitable for the air fryer or oven.
If using the air fryer, pour a glass of water into the bottom of the fryer to create steam during cooking (this helps make the cake extra fluffy).
Bake at 160°C for 25 minutes (for larger molds, increase the quantities and baking time; for example, for a 20 cm mold, triple the quantities and bake for at least 40 minutes).
Let cool completely before unmolding.
Serve warm or cold.
12 cm mold
Air fryer or oven
Bowl
Whisk or spoon
Store in the refrigerator for 2-3 days in a closed container
If the mold is larger, increase the quantities proportionally and extend the baking time. Store in the refrigerator and consume within 2-3 days.
Italia
| Energy (kcal) | 139.5 |
| Carbohydrates (g) | 12.01 |
| of which sugars (g) | 6.93 |
| Fat (g) | 7.4 |
| of which saturates (g) | 4.31 |
| Protein (g) | 6.77 |
| Fibre (g) | 0.41 |
| Salt (g) | 0.07 |
