![](https://mermaidchef.online/wp-content/uploads/2020/06/20200513_091739-400x400.jpg)
![](https://mermaidchef.online/wp-content/uploads/2020/06/20200513_091810-400x400.jpg)
Everyone likes apple cake!
Around the apples exist many legends. It seems that they have the power to poison, manage to keep away from doctors, and they are even considered as the fruit of knowledge…
In the kitchen, they are very versatile and suitable for use in both sweet and savory recipes. In this case, I decided to prepare a lighter, lactose-free apple pie, which will surprise you with its humidity and softness!
Let’s take a bite of the apple or the cake?
Heart shape baking pan 33×27 cm
1
Done
|
Preheat the oven to 180°C (conventional). Preriscaldare il forno a 180°C (statico). |
2
Done
|
Cut the apples (Fuji) into slices and put them in a bowl with some lemon juice. Tagliare le mele (Fuji) a fettine molto sottili e mettere in una ciotola con il succo di un limone. |
3
Done
|
Beat the eggs with sugar. Add the sieved dry ingredients alternately with the emulsion of oil and water. In the end, add a part of the apples. Sbattere uova e zucchero. Aggiungere alternandoli gli ingredienti secchi setacciati e l'emulsione di acqua e olio. Incorporare una parte delle mele. |
4
Done
|
Pour into a prepared cake mold (buttered and floured or lined with baking paper). Put the leftover apples on the top of the cake and sprinkle with cinnamon and sugar. Mettere in una teglia imburrata e infarinata o foderata con carta forno, coprire con le restanti mele tagliate e spolverizzare di zucchero e cannella. |
5
Done
|
Bake for 55 to 60 minutes, until a cake tester comes out dry. Cuocere per 55/60 minuti. Fate sempre la prova stecchino. |