- flour - 2 1/4 Cups
- baking powder - 1 1/4 Teaspoons
- eggs - 4 pieces
- sugar - 1 1/4 Cups
- lemon yogurt - 1 glass
- liqueur Sambuca - 1/4 Glass
- olive oil - 1/2 cup
- of apples - 3 Cups
1. Place the pan in the center of the oven and heat the oven to 175 degrees. Lubricate the cake pan and lightly sprinkle with flour. Peel the apples from the peel and core and cut into small cubes. 2. Sift the flour and baking powder together in a bowl. Beat eggs and sugar in a large bowl, using an electric mixer, until pale yellow, for about 1 minute. Add the buttermilk and sambuca, whisk until smooth. Add the sifted flour, alternating it with the olive oil. Gently stir the dough with the sliced apples. 3. Pour the dough into the prepared mold and level the surface with a spatula. Bake the cake to the top of the golden color, from 55 to 65 minutes. Let the cake cool down on the counter. Using a thin knife, remove the cake from the mold and lay it on a large dish. The cake can be prepared in advance for 3 days. Wrap it freely with a plastic wrap and store until ready for use. 4. Before serving, sprinkle the cake with powdered sugar, cut into slices and serve with whipped cream, if desired.
Servings: 12