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2 whole eggs,
1 pinch of salt,
4 tablespoons of erythritol (approximately 40-45 g),
grated zest and juice of one organic lemon
, 30 g of melted butter,
4 tablespoons of flour (approximately 60 g – your choice: type 1, oat or spelt),
1 packet of baking powder (16 g),
4 medium apples (preferably Golden Delicious or Fuji),
light apricot jam to taste (approximately 1 tablespoon for the topping).
Instructions:
● Beat the eggs: In a large bowl, beat the eggs, add a pinch of salt and erythritol. Beat with an electric mixer or by hand until the mixture is foamy.
● Add the liquids and flavorings: Add the grated lemon zest, melted butter (room temperature) and mix thoroughly.
● Mix the dry ingredients: Sift
lour and baking powder and gradually add to the mixture, continuing to mix to avoid lumps.
● Prepare the apples: Wash and slice the apples thinly. In a bowl, mix with the lemon juice to prevent oxidation and add a hint of natural acidity.
● Fold in the apples: Gently fold the apple slices into the mixture and distribute evenly.
● Pour into the cake tin: Line a 22-24 cm (9-10 inch) cake tin with baking paper or lightly grease it. Pour in the batter and smooth the surface with a spatula.
● Bake in a conventional oven: Preheat the oven to 180°C (350°F) and bake the cake for approximately 40 minutes, or until golden brown. Check for doneness by inserting a toothpick into the centre; it should come out clean.
● Cooling and frosting: After baking, let the cake cool completely. Spread a spoonful of light apricot jam on the surface to give the cake a shine and a fruity touch.
This apple and lemon cake is a simple but nutritionally balanced recipe that allows you to enjoy a soft and fragrant dessert without
● Prepare the apples: Wash and slice the apples thinly. In a bowl, mix with the lemon juice to prevent oxidation and add a hint of natural acidity.
● Fold in the apples: Gently fold the apple slices into the mixture and distribute evenly.
● Pour into the cake tin: Line a 22-24 cm (9-10 inch) cake tin with baking paper or lightly grease it. Pour in the batter and smooth the surface with a spatula.
● Bake in a conventional oven: Preheat the oven to 180°C (350°F) and bake the cake for approximately 40 minutes, or until golden brown. Check for doneness by inserting a toothpick into the centre; it should come out clean.
● Cooling and frosting: After baking, let the cake cool completely. Spread a spoonful of light apricot jam on the surface to give the cake a shine and a fruity touch.
This apple and lemon cake is a simple but nutritionally balanced recipe that allows you to enjoy a soft and fragrant dessert without
high glycemic index. It is ideal for breakfast or an afternoon snack, suitable for low-carb and low-calorie diets and also for those who want to limit their consumption of processed pastries. You can vary the amount of flour or add dried fruit to adapt it to your specific nutritional needs.
