lunedì 22 ottobre 2012



Put yogurt in a little bowl, wash the container and use it to measure ingredients (YC = yogurt container).

3 eggs at room temperature
1 4-oz yogurt (plain, vanilla, apple....)
3 YC 00 Italian flour
1 1/2 YC sugar
1/2 YC extra virgin olive oil
1 tbsp baking powder
2-3 apples
1 tsp cinnamon powder

Divide eggs: yolks in a bowl (bigger) and whites in another.

Preheat oven to 375.

Add sugar to yolks and whisk until pale yellow; add yogurt and oil and mix well to combine. Sift in flour and cinnamon, whisking; if it's too thick, add a few tbsp of milk.

Peel and slice apples, drizzle with some lemon juice to prevent them from getting dark.

Whisk egg whites (with a pinch of salt) until picks hold, then fold them carefully into the yogurt batter. Add half of the apple slices into the batter.

Lightly grease a 10" spring from pan and dust it with flour.

Pour batter in the cake pan, top with the remaining slices and sprinkle with brown sugar.

Bake on central rack for about 45 minutes.

Let it cool down inside the open oven, then transfer on a cooling rack.

- serve with your favorite sauce or ice cream or dusted with a mix of powdered sugar and cinnamon
- You can use milk instead of oil, making this cake almost fat free

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