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Wheat free
Wheat free
Lactose free
Lactose free
Palm oil free
Palm oil free
Soy free
Soy free
Egg free
Egg free
Dyes and preservatives free
Dyes and preservatives free
Low in fat
Low in fat
Low in salt
Low in salt
Low in sugar
Low in sugar
Enrich with Beta-glucans
Enrich with Beta-glucans
High in fibres
High in fibres
Enriched with Vitamins and Iron
Enriched with Vitamins and Iron
Enriched with B12
Enriched with B12
Enriched with Omega 3 and Omega 6
Enriched with Omega 3 and Omega 6

Torta di mele al passito
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Inauguriamo un nuovo capitolo del nostro libro di ricette con questa ricetta in chiave senza glutine. Da accompagnare a un bicchierino di passito di Pantelleria.

60
min.

Total Time

6

Servings

Gluten free

STEP 1

Montare le uova intere con lo zucchero con la frusta elettrica per circa 10 minuti, fino ad ottenere un composto gonfio e spumoso. Aggiungere il Passito di Pantelleria nelle dosi consigliate e montare per un altro minuto.

STEP 2

Setacciare il mix farina per dolci senza glutine con il lievito e incorporarla con una frusta a mano al composto.

Sbucciare le mele e tagliarle a fettine, incorporarle al resto degli ingredienti. 

STEP 3

In una tortiera a cerniera da 26cm di diametro, distribuire l’impasto della torta, livellandolo con una spatola da dolci. Cuocere per 30/35 minuti in forno statico a 180 gradi. 

Lasciare raffreddare la torta, spolverarla a piacimento con zucchero a velo e guarnire con alcune fettine di mela tenute da parte. Per assaporarne il gusto intenso, accompagnare anche con un bicchierino di Passito di Pantelleria freddo.

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