Apple and lemon bundt cake without butter and lactose-free, made with brown sugar and extra virgin olive oil (or coconut oil). A simple and tasty cake, perfect for breakfast or a snack.
Step 1 of 9: Preheat the oven to 170°C.
Step 2 of 9: Whisk the eggs with the brown sugar until light and fluffy.
Step 3 of 9: Add the lemon juice and mix.
Step 4 of 9: Add the flour and oil, blending the ingredients well.
Step 5 of 9: Finally add the baking powder and mix gently.
Step 6 of 9: Peel the apples, cut them into thin slices and fold them into the batter.
Step 7 of 9: Pour the batter into a greased or oiled bundt pan and level it out.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Allergens detected: Gluten and Eggs
Step 8 of 9: Bake at 170°C for about 45-50 minutes, checking doneness with a skewer.
Step 9 of 9: Remove from the oven and let cool before unmolding and serving.
| Average values | Per serving211 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,251 kJ299 kcal | 594 kJ142 kcal |
| Fat | 12.22 g | 5.8 g |
| of which saturated fatty acids | 2.06 g | 0.98 g |
| Carbohydrates | 43.07 g | 20.45 g |
| of which sugars | 22.09 g | 10.49 g |
| Fibre | 3.18 g | 1.51 g |
| Protein | 5.88 g | 2.79 g |
| Salt | 0.08 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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