Flourless Apple Cake
Rich in magnesium, copper, and fats from cashews, with eggs and yogurt adding protein and a more satisfying texture. Apple, lemon, and cinnamon give a gentle sweet-tart flavor, but because of the nut base and fruit it is best served in small portions.
Preheat the oven to 180 °C. Line a 20×10 cm loaf pan with parchment.
Rinse cashews (200 g) and dry them very well. The nuts should stay dry and firm: soaked cashews would make the batter too wet and the cake less airy.
Peel apples (200 g) and cut them into 0.5-0.7 cm cubes. Set them aside to fold into the finished batter.
Add cashews, eggs (2 pieces, about 100 g), Greek yogurt (100 g), erythritol (50 g), lemon juice (30 g), lemon zest (5 g), cinnamon (2 g), and salt (1 g) to a blender. Blend for 1-2 minutes until completely smooth and thick. If using an immersion blender, blend for about 3 minutes.
Add starch-free baking powder (8 g) and blend for only 10 seconds. Fold in the diced apples gently with a spatula.
Transfer the batter to the pan, level it without pressing hard, and bake at 180 °C for about 45 minutes. The cake is ready when the top springs back and a skewer comes out without raw batter.
Cool the cake completely before slicing: warm nut-based baking stays too soft inside. Serve in small portions, optionally with Greek yogurt or a few berries.
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