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Apple Pie with Barattolino Cioccolato
Plain full-fat yoghurt (250g)
Caster sugar (250g)
“00” Flour (375g)
Vegetable or sunflower oil (270g)
1 organic lemon
1 16g sachet of baking powder
In a mixing bowl, using the electric whisk at maximum speed, whip the eggs and the sugar until light and frothy. It will take at least 3 minutes.
Add the oil, the yoghurt and the grated lemon rind to the eggs and sugar, and mix well. In a separate bowl, sift the flour and baking powder.
Then, add to the egg mixture and mix gently with the electric whisk at low speed until all the ingredients are well combined in a batter.
Pour the batter into a well-buttered 20cm diameter baking tin with a disc of baking paper covering the bottom.
Peel the two apples and cut each one into 4 segments, then add them to the batter in the cake tin.
Bake for 70-80 minutes in a ventilated oven preheated to 180°C.
Remove from the oven and leave to cool.
Finish with a dusting of icing sugar.
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