If you are looking for something light, soft, using no butter or oil, give this delicious low fat lemon scented apple cake a go! You will not be disappointed.
Per la RICETTA IN ITALIANO clicca QUI.
LEMON SCENTED APPLE CAKE
INGREDIENTS
- 250 g all-purpose flour with no raising agents
- 150 g caster sugar
- 2 medium eggs
- 150 ml low fat milk
- 2 apples
- 1 organic lemon (zest and juice)
- 16 g baking powder
- icing sugar for dusting
ATTENTION
The baking powder I used is the Italian one combined with plain flour.
DIRECTIONS
First preheat oven to 180° degrees.
Generously grease and flour a 22 cm square cake pan.
Wash the lemon thoroughly and zest it. Remove just the very outer layer of skin (you can use a zester or a grater).
Cut the lemon in half and squeeze it.
Wash the apples and slice them into thin wedges.
In a bowl place the sliced apples, lemon juice and a tablespoon of caster sugar. Mix well together. Set aside.
In a mixing bowl, whisk together the eggs and the remaining sugar until fluffy.
Add the flour sifted with the baking powder and alternate it with the milk. Beat until combined.
Then add the lemon zest and stir until incorporated.
Transfer the cake mixture to the cake pan and arrange the apple silces on top of it, pressing lightly into batter.
Bake the apple cake in the oven for approx 30 minutes. The cake is done when you insert a cake tester into the centre of the cake and it comes out clean. Any thin skewer can be used as a cake tester, even a simple toothpick.
Remove from the oven and let cool the cake in the pan before unmolding.
Dust the apple cake with icing sugar.
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