Whole cake with apples and yoghurt
150 g of Wholewheat flour Molino Rossetto
50 g of gluten-free potato flour Molino Rossetto
125 g of whole yogurt
200 g of light cane sugar, and a spoon for the surface of the cake
70 g of seed oil
1 packet of vanilla- flavored baking powder gluten-free Molino Rossetto
1 packet of Natural Bergamot extract gluten-free Molino Rossetto
1 pinch of salt
2 red apples
Peel the apples, cut them into thin slices and spray a bit of lemon juice on them.
In the meantime put eggs and sugar in a bowl and blend everything until it becomes foamy.
Add yogrt and oil and mix them.
Add flour and potato flour with the yeast, Bergamot and some salt.
Coat a cake tin of 20 cm of diameter using parchment paper or use some butter. Pour the dough inside the cake tin. Cut the apple left into thin slices with the the peel and put it on the surface of the cake. Put the sugar on the apples.
Cook the cake in a preheated oven at 160° for 50-60 minutes.
Before getting the cake out, check if it is cooked using a toothpick: if the dough was still too soft and the toothpick wasn't perfectly dry, prolong the cooking.