In a stand mixer, beat the eggs at room temperature with the sugar using the whisk attachment for at least 5 minutes, until pale and fluffy.
Add the vanilla paste and continue beating.
Add the Greek yogurt and corn oil, mixing well.
Sift together the type 1 flour, cornstarch, and baking powder, then fold the dry ingredients into the batter and mix well.
Peel the apples. Cut two apples into cubes and the other two into thin slices. The remaining slices can be used for a fruit salad.
Add the apple cubes to the batter and crumble in about ten amaretti, mixing well to combine everything.
Prepare a 20 cm springform pan lined with parchment paper. Pour in the mixture and level the surface.
Arrange the apple slices on the surface of the cake, sprinkle with muscovado sugar, and add the remaining crumbled amaretti.
Bake in a preheated oven at 180°C for about 45-50 minutes. Test with a toothpick to check for doneness.
It is recommended to let the cake cool in the oven. Once cold, remove it from the pan and dust with powdered sugar.
Stand mixer
Whisk
20 cm springform pan
Parchment paper
Store the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.
This cake is ideal for a snack or breakfast paired with a blanket on the sofa. It is an easy, butter-free recipe, perfect for those who love apple cakes with a touch of amaretti.
Italia, Toscana
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| Energy (kcal) | 155.79 |
| Carbohydrates (g) | 30.06 |
| of which Sugars (g) | 19.28 |
| Fat (g) | 2.59 |
| of which Saturates (g) | 0.88 |
| Protein (g) | 3.75 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.1 |
