Bizcocho húmedo de manzana y harina de almendra (sin gluten, sin lactosa)

Ingredientes

• 3 eggs
• 1/2 cup dark brown sugar
• 1 teaspoon vanilla extract
• 2 cups blanched almond flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups green apples, peeled and finely diced
• 1/2 cup sliced almonds

Preparación

1. 1

   Preheat & Line: Preheat the oven to 350F (175C). Line an 8-inch round springform cake pan with parchment paper, making sure the bottom and slides are covered.

2. 2

   Beat Eggs & Sugar: Add the eggs and sugar to a bowl. Using an electric mixer, beat on a medium-high speed for a few minutes until the mixture becomes lighter in color and the eggs are well beaten.

3. 3

   Add Vanilla: Add the vanilla extract and beat for ten seconds.

4. 4

   Add Dry Ingredients: Add the blanched almond flour, baking powder, ground cinnamon, and salt. Using a spatula gently fold the dry ingredients into the egg mixture with smooth, gentle movements.

5. 5

   Fold in Diced Apples: Fold in the peeled and diced apples until they are evenly distributed throughout the batter.

6. 6

   Transfer Batter to Pan: Pour the almond flour apple cake batter into the cake pan and spread it evenly. Sprinkle Almonds on Top: Sprinkle the sliced almonds over the top.

7. 7

   Bake Until Golden: Bake in the preheated oven for approximately 35-40 minutes. (If the top starts to brown too quickly, tent the cake pan with aluminum foil for the last 10 to 15 minutes). The cake is ready when the top is golden and a toothpick inserted into the center comes with only a few moist crumbs.

8. 8

   Let Cool Before Slicing: Allow the cake to cool in the pan for about 10-15 minutes before carefully removing it and slicing.