Procedure :
● Beat the eggs: In a large bowl, crack the eggs, add a pinch of salt and the erythritol. Beat with an electric mixer or by hand until the mixture is frothy.
● Add the liquids and flavorings: Add the grated lemon zest and the melted butter (at room temperature), and mix thoroughly.
● Mix the dry ingredients: Sift the flour with the baking powder and gradually add them to the mixture, continuing to mix to avoid lumps.
● Prepare the apples: Wash and slice the apples thinly. Toss them in a bowl with the lemon juice to prevent oxidation and add a touch of natural acidity.
● Fold in the apples: Gently fold the apple slices into the mixture, distributing them evenly.
● Pour into a pan: Line a 22-24 cm (9-10 inch) cake pan with parchment paper or lightly grease it. Pour the mixture into the prepared pan and smooth the surface with a spatula.
● Conventional oven baking: Preheat the oven to 180°C (350°F) and bake the cake for approximately 40 minutes, or until golden brown. Check for doneness by inserting a toothpick into the center; it should come out clean.
● Cool and glaze: Once baked, allow the cake to cool completely. Gently brush the surface with a tablespoon of light apricot jam to add shine and a fruity touch.
This apple and lemon cake is a simple yet nutritionally balanced recipe, allowing you to enjoy a moist and fragrant dessert without a high glycemic index. Ideal for breakfast or an afternoon snack, it’s suitable for low-sugar and low-calorie diets, as well as for those looking to reduce their consumption of processed pastries. You can vary the type of flour or add dried fruit to adapt it to your specific nutritional needs.
