Eggless Apple Cake
A very interesting recipe that I tested and everyone who tasted it told me that it is good, and after I told them what ingredients it has, they replied - "Well then it's perfect!". I had to redo it, because on the first try I used an oil with a specific smell and it felt, I recommend using refined oil or an oil without smell.
It is not a super sophisticated cake with I don't know what flavors and creams, it is fluffy, light and very simple. It goes perfectly with a tea, for children (especially for those who are allergic to eggs), my little girl tasted it very well - a first indicator that it is okay. And in the end, the apple pie may not be good ...
And one more thing ... it's the first baking prepared in my new kitchen and the new oven - I said to make something very fast and not to feel sorry for the ingredients if somehow I don't adjust the oven well - in the end everything was fine .
So I recommend you to try it.
Grease the pan with butter / oil and sprinkle a little breadcrumbs or flour.
I used a 28 cm diameter tray with removable walls. If you use a larger or smaller tray, reduce the ingredients, respectively.
Wash, peel and cut the apples.
Mix the dry ingredients - flour, semolina, sugar and baking soda.
Then add the oil and mix well with a spoon.
Then follow the yogurt, mix well with a whisk or spoon, so that they are not lumpy.
The dough thus prepared is poured over the apples and spread evenly over the entire surface.
You can bake it in 2 ways:
1. 20 minutes at a temperature of 220 degrees - then it becomes more brown in color, but it is faster.
2. 10 min at 220 degrees then another 20 min at 180 degrees - that's what I did, in this case it's slightly brown above and whiter inside.
After removing it from the oven, let it cool well.
Serve with a little vanilla powder or cinnamon powder.
Good appetite!
