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.
Preheat the oven to 170°C.
Whisk the eggs with the brown sugar until light and fluffy.
Add the lemon juice and mix.
Add the flour and oil, blending the ingredients well.
Finally add the baking powder and mix gently.
Peel the apples, cut them into thin slices and fold them into the batter.
Pour the batter into a greased or oiled bundt pan and level it out.
Bake at 170°C for about 45-50 minutes, checking doneness with a skewer.
Remove from the oven and let cool before unmolding and serving.
Bundt pan
Whisk (manual or electric)
Large bowl
Store in an airtight container for 2-3 days at room temperature. To keep it longer, wrap and freeze (up to 1 month).
Recipe without butter and lactose-free. It is possible to replace wheat flour with oat flour or rice flour for gluten-free variations (check that the oat flour is certified gluten-free).
Italia, Toscana
| Energy (kcal) | 141.92 |
| Carbohydrates (g) | 20.45 |
| of which sugars (g) | 10.49 |
| Fat (g) | 5.79 |
| of which saturates (g) | 0.99 |
| Protein (g) | 2.79 |
| Fibre (g) | 1.52 |
| Salt (g) | 0.04 |
