Contadina Gluten Free Cake with apples and sprouts Buckwheat

Posted by in recipes on 10 October 2016 Comments off

INGREDIENTS: 600 grams of peeled apples rostaiole, 3 eggs, 300 grams of sugar, 150 g raisins, 1 lemon, cinnamon a pinch, 75 grams of buckwheat flour sprouts.
Peel the apples and frullatele. Separate the red from white eggs that you mount snow.
The red egg mix it with sugar until creamy smooth, add raisins, the pureed apple, cinnamon, grated lemon zest and flour from buckwheat sprouts.
At this point add the white whites.
Put the dough in a baking dish and garnish, if you, with cherries in syrup.
Now put in a convection oven for 2oo degrees 30 minutes, let cool before serving.
It’ excellent cut into squares and served with ice cream or whipped cream.