Light apple pie

  • 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.

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