This cake of green apples and peanuts is very simple but definitely delicious. It is part of the traditional Lombard, I made some substitutions in the ingredients to make it suitable even for those who can not eat gluten and dairy.
Use the silken tofu in the dough to replace dairy products and fat, absolutely no effect on the taste and makes the dough soft and moist.
In crumble whites replace butter which usually is used to assemble the crisp.
Lemon marmalade sweetened with apple juice replaces sugar.
Ingredients for 6 cakes of 11 cm diameter:
- 410 g green apples (50% diced – 50% blended)
- 130 g silken tofu
- 100 g eggs
- 45 g thin corn flour
- 45 g chopped peanuts
- 45 g quinoa flakes chopped
- 100 g lemon marmalade with no sugar added
- pinch salt
- a pinch cinnamon
Ingredients for the crumble:
- 2 egg whites
- 50 g ground almonds
- 15 g chopped peanuts
- 15 g whole peanuts
- 2 tablespoons lemon marmalade with no sugar added
- coconut flakes to decorate
How to prepare the apples cake
Heat oven to 160 ° C.
Grease the cake tins or put each in paper cups.
Prepare the crumble mixing all the ingredients with a spatula, except coconut flakes that we will use to decorate the muffins at the last minute before baking.
Blend the tofu, the apple puree, the comic corn, chopped peanuts, quinoa flakes, salt and cinnamon.
Put 100 grams of lemon marmalade in a nonstick saucepan with eggs, warm to 45 ° C, stirring constantly, then pour the mixture into a bowl and mount it with electric whisk until it becomes light and fluffy.
Add the mixture to the one mounted shake, combine apples, diced.
Fill the molds 3/4 full with the batter, distribute over each cake the crumble already mixed and finally decorate with throw coconut.
Bake in preheated oven for about 45 minutes.
Remove from oven and serve the cake warm or cold.