This bundt cake is very easy to prepare and very tasty. It is gluten-free and lactose-free.
In the bowl of a stand mixer, pour in the sugar, coconut oil and ricotta, then run at medium speed for 5 minutes.
Add the eggs and continue for another 5 minutes or so.
In a large bowl put the apples, raisins, walnuts and limoncello, cinnamon, 1 tablespoon of sugar and mix. Let it rest to flavor.
In the bowl of the stand mixer pour in the rice flour, grated organic orange zest, baking powder and the orange juice a little at a time.
Add half of the apples to the batter and mix with a spatula, pour the batter into the previously buttered and floured pan.
Bake at 180° in a preheated oven for about 50 minutes.
Always do the toothpick test to check doneness.
Bundt cake pan, spatula, electric whisk.
It keeps at room temperature for 3 days.
Italia, Campania
| Energy (kcal) | 184.92 |
| Carbohydrates (g) | 31.31 |
| of which sugars (g) | 16.19 |
| Fat (g) | 5.42 |
| of which saturates (g) | 2.82 |
| Protein (g) | 3.23 |
| Fibre (g) | 1.46 |
| Salt (g) | 0.06 |
