Ingredients
-
220g T1 floursemi-whole
-
65g almond flour
-
10g cream of tartar
-
60g raisins
-
50g cane sugar
-
260ml soy milk
-
80g sunflower oil
-
a pinch of salt
-
1 tbsp cinnamon
-
1/2 lemonpeel and juice
-
vanillato taste
-
2 apples
-
flaked almondsfor decoration
-
1 tbsp rice maltfor brushing
Ingredients
| 220g T1 flour | |
| 65g almond flour | |
| 10g cream of tartar | |
| 60g raisins | |
| 50g cane sugar | |
| 260ml soy milk | |
| 80g sunflower oil | |
| a pinch of salt | |
| 1 tbsp cinnamon | |
| 1/2 lemon | |
| vanilla | |
| 2 apples | |
| flaked almonds | |
| 1 tbsp rice malt |
Steps
|
1
|
Mix flour, sugar ½ lemon grated peel, salt, vanilla and cream of tartar in a large bowl together by using a spatula. In another container mix the soy milk with the juice of 1/2 lemon, and leave to rest for 5 min, before adding the sunflower oil. |
|
2
|
Pour the liquids into the flour and stir until you obtain a soft mixture. |
|
3
|
Soak the raisins for 10 mins in hot water. Then add them and 1 diced apple to the mix. |
|
4
|
Mix well and pour the mixture into the Croustina baking pan, after removing the kneading blade. |
|
5
|
Cut 1 apple into thin slices. Arrange the apple slices on the surface, brush with the rice malt (diluted with a drop of water), decorate with the flaked almonds and a sprinkle of cinnamon and cane sugar. |
|
6
|
Select program 13 (cooking only) and set the time for a total of 1 h and 30 mins. |
|
7
|
Once the cooking time is over, always do the toothpick test: the cake should be dry inside. |
|
8
|
Extract the basket and wait for 5 minutes before taking out the cake. Once taken out, place it on a wire rack and let it cool completely before serving. |
