Ingredients
235 g of Mixture of Natural Flours for Mulino Marello Cakes
2 eggs
80 g of seed oil
1 sachet of gluten-free baking powder
250 g of cold fruit extract
1 apple
Procedure
First we turn on the static oven at 180°.
In a saucepan we put an egg with 25 g of flour taken from the total and mix, being careful not to form lumps.
Add the extract slowly and bring to the heat.
Place the heat on low and bring to the boil, stirring continuously.
Once it has become a cream, put it in a deep dish and let it cool
In the meantime, wash an apple, remove the core and cut into very thin slices. These will be used for decoration.
I used a red apple and left the peel on for color contrast.
Break an egg into a bowl and mix with the seed oil.
When the cream has cooled, we add it to the oil and egg and mix well.
Add the flour and yeast little by little.
Pour the mixture into an oiled and floured mold.
Add the previously cut apple slices and arrange them in a radial pattern.
Bake for 55 minutes.
Always do the toothpick test before taking the cake out of the oven.
Recipe in collaboration with Giulia Morando
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