Soft apple and egg white cake: (gluten and butter free)

Introduction:
Soft egg white and apple cake is a very soft dessert, perfect for those who love to have breakfast with brioche and cappuccino but in a much healthier, lighter and more protein way. A cake with very little fat and sugar, so soft that at the first bite it melts in your mouth.
Few ingredients for a dessert that you will surely never be able to do without. It does not contain milk but only water.
This cake was created by my dearest friend, Letizia!

Letizia is a wonderful Food blogger, but not only.
She is also a teacher of creative writing and for the web. A girl with a sweet voice, which she knows how to transmit warmth and confidence, from the first moment you listen to her.
Her empathy is overwhelming!
She is a person, indeed a woman with a wild and romantic soul, always optimistic and confident.
On Instagram, you can find her with her nickname: @senzaebuono (click here). Instead on her blog Senza è buono (Here), you will find many gluten free and sometimes even vegan recipes, made with only natural flours.
From pie to biscuits, from muffins to very good cakes, they will amaze you.
Days ago, browsing his profile, I was intrigued by a very simple recipe, and it was apple pie without scales (here). From the photo she looked super inviting!

I had a basket full of apples, and I had been thinking about preparing some recipes for days, and here I find the right recipe!
Compared to her recipe, I made some small changes. I only used rice flour instead of adding chestnut flour, I added vanilla powder to the cinnamon, to enhance the flavor more. For the oil I used the extra virgin olive oil because I love its scent. As a leavening agent I used cream of tartar and a pinch of baking soda. I reduced the coconut sugar because I used a type of apples, which in my opinion were already sweet and I added peeled almonds to the mixture. Finally I used the scale, while in the original recipe there is no need, (much simpler) but without it I don’t know how to do without it.
Now I leave you to the recipe of the soft cake with egg whites and apples without gluten and without butter and as my wonderful friend says …. because Senza è buono!

Method:
In a bowl add the sifted flour, cinnamon, vanilla and egg white, mix with a whisk. Add the sugar, water and oil, continue mixing until the dough is smooth and without lumps. Pour the thinly sliced apple into the dough, leave a few slices aside to insert at the end. Mix them well into the dough and finally add the cream of tartar and baking soda.
Pour the mixture into a springform pan lined with baking paper, add the other slices of apple and almonds, bake at 180 degrees, preheated oven, for 40 minutes.
After the time has elapsed, take the cake out of the oven and let it cool for 10 minutes before removing it from the mold, then arrange on a plate and let it cool completely before cutting it and enjoying it!

Thank you, Lety for this wonderful recipe!

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