A soft and light apple cake made with plenty of fruit, very little batter and paper-thin apple slices that melt in your mouth. Ideal for breakfast or a wholesome snack.
Preheat the oven to 180 °C and line a baking pan with parchment paper to make it easier to remove the cake after baking.
In a bowl, beat the eggs with the sunflower oil, milk and sugar until you obtain a smooth, slightly frothy mixture.
Add the flour, baking powder and cinnamon, then mix until you obtain a smooth, lump-free batter.
Peel the apples, remove the cores and cut them into very thin slices. Gently fold them into the batter so they are evenly distributed.
Pour the mixture into the prepared pan, gently level the surface and bake at 180 °C for about 30 minutes.
Allow the cake to cool slightly before slicing and serving.
Baking pan
Slicer or mandoline
Store in the refrigerator, covered or in an airtight container, for 2–3 days. Leave at room temperature for a few minutes before serving.
For an alternative version, the sugar can be replaced with a few drops of sweetener or 30 g of erythritol. The vegetable oil can be replaced with the same amount of extra-virgin olive oil.
Italia
| Energy (kcal) | 141.78 |
| Carbohydrates (g) | 21.91 |
| of which sugars (g) | 13.12 |
| Fat (g) | 4.6 |
| of which saturates (g) | 0.87 |
| Protein (g) | 3.81 |
| Fibre (g) | 1.34 |
| Salt (g) | 0.12 |
