A perfect cake for the season, when you can get the best apples.
I used my grandpa’s apples and the result was great!
Ingredients:
3 M eggs
140 g of coconut sugar (5 oz.)
150 g of all porpoise flour (5.3 oz.)
100 g of rye flour (3.5 oz.)
2 teaspoons of baking powder
1 teaspoon of cinnamon
½ teaspoon of nutmeg
A pinch of salt
100 ml of olive oil
2 apples and a quarter
Preheat the oven at 175ºC (345ºF).
Peel and finely chop the 2 apples (don’t peel or chop the quarter), reserve.
Cut the quarter of the apple into thin slices.
Mix both types of flour, the salt, the cinnamon, the nutmeg and the baking powder, sift and reserve.
Beat the eggs with the sugar.
Add half of the dry ingredients and mix.
Pour the oil and mix.
Add the rest of dry ingredients.
Add the yoghourt.
Finally, add the chopped apple.
Put the batter in a mold, previously greased with butter.
Put the slices of apple on the top of the batter.
Dust some sugar and cinnamon over it.
Bake it for 40-55 minutes, until a tooth stick comes out clean.
Leave it rest for 5 minutes in the mold, remove it from the mold and let it cool down on a rack.
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