The cake with chestnut flour and apples is the reinterpretation of the great classic of home pastry, one of those desserts that smells of home and family. Soft, fragrant and with a delicate flavor, the cake with chestnut flour and apples is perfect for breakfast dipped in a cup of cappuccino, as an afternoon snack with a good tea, or served at the end of a meal maybe accompanied by a warm and inviting custard. This version, totally gluten-free, requires the dough to be made with chestnut flour, which will give a particularly sweet and aromatic note to your cake; and the ricotta cheese, added in place of the butter, will make it soft and super delicious. Simple and very fast, let’s find out how to prepare it by following our recipe step by step.
Collect the ricotta cheese in a bowl, add the sugar and mix until you will have obtained a creamy mixture.
Add the eggs and mix again.
Sift the chestnut flour directly into the bowl, do the same with the potato starch and baking powder, and mix well.
At this point, pour the milk and work everything until the mixture is smooth and free of lumps.
Peel and thinly slice the apples.
Pour the mixture into a pan, with the bottom lined with a parchment paper disc, and level well.
Arrange the apples in a radial pattern.
Sprinkle the cake with brown sugar and bake in a convection oven at 180 degrees C for about 50 minutes.
After the cooking time, take the cake out of the oven and let it cool, then take it out of the mold, sprinkle with powdered sugar and serve it sliced (9).
The cake with hazelnut flour and apples can be preserved at room temperature under a glass bell jar or in a special airtight container for 2-3 days.