La ricetta Torta di mele light è un’inversione del dolce classico invernale, adattata per chi cerca leggerezza senza rinunciare al sapore. Questa versione si distingue per la combinazione tra la cottura a base di farine miste (farro, riso e mandorle) e il tocco fresco del succo di mirtilli, accostato ai sapori speziati della cannella e l’agrodolce del limone. Ideale come dessert veloce da preparare, si guste tiepida o fresca, accompagnata da una tazza di tè caldo durante una serata tranquilla. La ricetta privilegia ingredienti che garantiscano morbidezza al composto, ottenuta grazie all’uso di olio di girasole e alle mele tagliate sottili, lasciate a macerare per ridurre l’amarezza e risvegliare il loro sapore naturale.
- Preparare le mele sbucciandole,ToRemove the core, and slice them very thinly. Mix them with lemon juice, cinnamon, and 1 tbsp of sugar in a bowl. Leave to marinate for 15-20 minutes to enhance their flavor.
- In a mixing bowl, beat the egg whites and 100g of cane sugar vigorously with a hand whisk or electric mixer until creamy.
- Gradually add the vegetable oil while continuing to whisk, ensuring the mixture remains homogeneous.
- In a separate container, combine 220g of all-purpose flour (with 100g of spelt flour as per the recipe), 30g of potato starch or rice flour, and the baking powder. Sift them together to ensure smooth integration.
- Alternate between adding dry ingredients and liquids: alternate the spiced fruit juice (50ml of blackberry juice or fruit juice of choice) and milk in three additions, folding gently to avoid gluten formation. Mix until just combined, but avoid overworking the dough.
- Gently incorporate the marinated apple slices into the batter, making sure they are evenly distributed. If adding almond flour, now mix in 30g and adjust consistency with a tablespoon of water if needed for smoother texture.
- Preheat oven to 180°C. Grease a baking tray (e.g., 24 cm in diameter), line with parchment paper or dust with flour. Pour the batter, smoothing the surface with a spatula. Decorate with almond slivers or extra apple slices on top for texture.
- Bake in the oven for 40-45 minutes until golden and a toothpick inserted in the center comes out clean. Allow cooling on a rack before removing from the tin. Serve plain or dusted with powdered sugar for a light finish.
- If substituting dairy-free options, replace milk with additional fruit juice, ensuring the batter maintains fluid consistency. Adjust proportions slightly based on chosen alternatives.”
Per maggiori dettagli o varianti vai alla ricetta completa.
