Light apple pie
8 “renette” apples
250 g of Molino Rossetto cake flour
120 g of raw cane sugar
organic lemon juice
a case of baking powder
2 teaspoons of cinnamon
a glass of rice (or soy) milk
extra virgin olive oil
a pinch of salt
Clean, peel and slice the apples; pour them in a bowl and splash with lemon juice.
Grease a cake mould with extra virgin olive oil and dust with flour; in a bowl or in the mixer blend flour, sugar, cinnamon, a pinch of salt and milk until the batter will be fluid.
Drain apples from lemon juice, blend the batter and pour it in the cake mould.
Bake to 200°C for 60 minutes or until a toothpick inserted in the center of cake comes out clean.
It is possible to substitute flour for a mix of rice flour and chestnut flour.