Thin layers of apples in a delicate cinnamon-vanilla batter, made with real cane sugar enhanced with prebiotic fiber.
Ingredients
- 900 g whole Gala apples
- 100 g all-purpose flour
- 100 g Dolca Slim Prebiotic Cane Sugar
- 2 eggs
- 60 ml milk
- 40 g unsalted butter, melted and slightly cooled
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- 25 g slivered almonds
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- Peel and core the apples, then slice approximately 2 mm thick.
- Beat the eggs and Dolca Slim until pale. Mix in the milk, melted butter and vanilla.
- Whisk together the flour, baking powder, cinnamon and salt. Add to the wet ingredients and mix until just combined.
- Gently fold in the apple slices until evenly coated.
- Layer the coated apples into the prepared pan, laying the slices flat. Pour any remaining batter over the top and sprinkle with almonds.
- Bake for approximately 70 minutes, until golden and cooked through. Cover loosely with foil if the almonds brown too quickly.
- Rest in the pan for 30 minutes, then carefully remove and cool completely. Chill before slicing for clean, defined layers.
- Dust lightly with powdered sugar, if desired, and serve.
