Apple and nut cake: No milk, no butter and no oil – everyone will love it!…
Apple and Walnut Cake without butter and oil is a light, fluffy, moist, delicious cake that can be prepared easily and quickly in just a few minutes.
The main feature of this apple pie is that it is not only without butter but also without oil, in short without added fat, making it perfect as an after-holiday dessert. Inevitably between family lunches and dinners with friends we have all overindulged at the table so we start the year lightly but of course without giving up dessert.
Ingredients for Apple and Walnut Cake:
- 1000g (2.2 lbs) Granny Smith apples
- 200g (1⅔ cups) all-purpose flour
- 120g (⅔ cup) granulated sugar
- 100ml (⅓ cup + 1 tablespoon) milk
- 2 large eggs
- 80g (¾ cup) walnuts, chopped
- Zest of 1 lemon
- Lemon juice, to taste
- 1 sachet (2 teaspoons) baking powder
How to make Apple and nut cake:
- Peel the apples, cut them into thin slices, and sprinkle them with lemon juice to prevent browning.
- In a bowl, mix the eggs with the sugar.
- Add the milk and grated lemon zest to the egg mixture, then incorporate the chopped walnuts.
- Sift the flour with the sachet of baking powder and add it to the mixture, stirring quickly to combine everything well.
- Gently fold in the apple slices to ensure they are perfectly combined with the walnut mixture.
- Line a 26- to 28-cm-diameter (10- to 11-inch) springform pan with baking paper (or grease and flour it).
- Pour the apple and walnut mixture into the prepared pan, leveling it well.
- Preheat the oven to 180°C (350°F).
- Bake for about 1 hour, checking for doneness with a wooden toothpick.
- Remove the Apple and Walnut Cake from the oven and let it cool.
- Unmold the cooled cake onto a serving plate.
- Serve and enjoy your butter-free and oil-free Apple and Walnut Cake.
Bon Appétit!
