If there’s one thing we can be grateful for when dealing with the Covid-19 quarantine Italy is facing right now, that’s definitely the recovered love for all things homemade. Pot-crowded stoves, smells adding up in the kitchen, forgotten goji berries and mother dough unexpectedly popping out of the freezer… Within six days we’ve all turned into the best chefs we could have ever imagined – Jamie Oliver and Martha Stewart are nothing to us, really. In fact, it’s not like we couldn’t cook, we just hadn’t been quarantined before!
Taken by this good-food mometum, I’ve also allowed my slot into culinary arts and, thanks to my love for Maria Sole’s blog and the neverending production of grandma’s jam, I’ve given life to a super easy dairy-free apple galette for our Sunday family randez vous. Here’s the recipe!
- 250 g of flour
- 40 g of cane sugar
- 6 g of baking powder
- 80 g of peanut oil
- half a glass of water (room temperature)
- 6 spoons of jam (I went for quince)
- 3 red apples
Mix together all powder ingredients in your kitchen robot, add peanut oil and water and let the dough become soft and yet not sticky. Throw some flour on the table, work the dough by hand and, in the meantime, line a cake tin with baking paper. Lay the dough inside and distribute it all over the bottom so that it measures 5 mm in thickness. Make sure you leave 2 cm of pastry to border the tin.
Pierce the bottom with a fork and pour the jam (no more than 1 cm in height or the cake won’t dry in the oven!). Cut the apples in thin slices and distribute them in rays, finally folding the pastry border towards the centre. If you have a sweet tooth, you might also want to sprinkle a little cane sugar on the top. Place the cake in the oven and bake it for 45 minutes at 180°C (355°F) – convection oven works better.
Et voilà! Your dairy-free apple galette is ready!
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