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Apple and yogurt cake
This apple and yogurt cake is prepared with a layer of apples in the bottom of the pan and the dough on top. Once cooled, turn it upside down and sprinkle with chopped pistachios.
2 crunchy red apples
120 g of muscovado sugar
1 teaspoonful of vanilla syrup
1/2 lemon juice
120 g of millet flour
35 g of almond flour
50 g of corn flour
30 g of oat flakes
1 teaspoonful of baking powder
1/2 a teaspoonful of powdered cinnamon
1/2 a teaspoonful of fresh grated ginger
a pinch of salt
125 ml of whole yogurt
120 ml of olive oil
Preheat the oven at 180°C. Remove the core and the skin, cut into thin slices and put in a pot with lemon juice, vanilla syrup and a spoonful of sugar. Cover with water and cook over medium heat for 5 minutes. The apples should be crunchy.
Let cool. Cover a baking pan that can be open with greaseproof paper and lay the apple slices to form a spiral. In the meantime, combine all dry ingredients in a bog bowl: all the types of flour, the baking powder, cinnamon and salt.
In another container beat the eggs with the sugar, yogurt, oil and fresh grated ginger. Combine the mixtures well but not too much.
Bake for about an hour, until well cooked. Let the apple and yogurt cake cool for 15 minutes and carefully turn the cake upside down so that the apples are on top. Sprinkle with confectioners sugar and chopped pistachio to taste.
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