Eggs 3
Yogurt (with lemon) 110 g
Cane Sugar 110 g
Type 1 flour 130 g
Potato Starch 90 g
Aroma With Lemon 10 g
Powdered Baking Powder (vanilla) 16 g
Lemon Scorza 1
Golden Apples 2
Extra Virgin Olive Oil 110 g
To prepare the soft lemon and apple pie, put the eggs and yogurt in a bowl and mix thoroughly for a few minutes and until the ingredients are well bonded together.
Then add the flour, the starch, the sugar and mix carefully until a homogeneous mixture is obtained. Pour the lemon vials into the oil, emulsify well, add to the mixture and stir vigorously until the mixture is homogeneous. Finally pour the lemon zest, the yeast and stir once again.
Cut two apples. One diced which you will immediately add to the dough, the other in slices for the final garnish, and pour the first into the mixture, stirring gently.
Take a 20/22 cm diameter hinge mold, grease it carefully, and pour the mixture, placing the apple slices without pressing.
Bake in a hot oven at 175 ° for 45/50 minutes. To see if the cake is cooked, you have to do the classic toothpick test, but don't open the oven before 30 minutes have passed, otherwise the cake will tend to sag.
After the necessary time, turn off and leave the cake still 5 minutes in the oven, then remove it from the oven and let it cool completely.