The easiest, tastiest, most iconic apple cake: a flourless (and therefore gluten-free) version that is very soft, perfect for a small mold or adaptable by increasing the amounts.
Preheat the air fryer or oven to 160°C.
In a bowl, mix the egg with the ricotta until you have a smooth mixture.
Add the cornstarch and the maple syrup (or chosen sweetener) and mix well.
Incorporate the diced apple.
Pour the mixture into a 12 cm mold suitable for the air fryer or oven.
If using the air fryer, pour a glass of water at the bottom of the fryer to create steam during cooking (this helps make the cake ultra soft).
Cook at 160°C for 25 minutes (for larger molds, increase ingredients and cooking time; for example, for a 20 cm mold, multiply the ingredients by 3 and cook for at least 40 minutes).
Let cool completely before unmolding.
Serve warm or cold.
12 cm mold
Air fryer or oven
Bowl
Whisk or spoon
Store in the refrigerator for 2-3 days in a closed container
If the mold is larger, proportionally increase the amounts and extend the cooking time. Store in the refrigerator and consume within 2-3 days.
Italy
| Energy (kcal) | 149.95 |
| Carbohydrates (g) | 11.82 |
| of which Sugars (g) | 6.97 |
| Fat (g) | 8.22 |
| of which Saturates (g) | 4.6 |
| Protein (g) | 7.87 |
| Fiber (g) | 0.23 |
| Sale (g) | 0.09 |
