250 gr. type 2 flour and
100 gr. rice flour
80 gr. brown sugar
1 spoonful of barley malt
1 sachet of yeast for desserts (mix of cream of tartar and bicarbonate)
The grated rind of 1 untreated lemon
200 ml. Soya drink (or almond or oat)
70 ml. Deodorized and organic sunflower seed oil
120 gr. natural soya yoghurt (preferably unsweetened)
Firstly combine all dry ingredients: Sifting the flour and yeast and adding the sugar, malt and the grated lemon rind. Then add the oil, vegetable drink and the yoghurt (optional 1 teaspoon of tumeric to give some colour). Mix little but energetically (best not to use mixers to avoid the risk of deactivating the yeast) and place the mix into a round oven dish.
Slice the apples very thinly and place in a concentric pattern over the pastry (add a few drops of lemon juice to the sliced apples to avoid oxidation and turning dark in colour).
Place in the oven at 180°C for about 40 minutes (check if ready with a toothpick: if it comes out dry turn off the oven and take out your fragrant cake). It is advisable to serve tepid if accompanied with a custard.