Gluten Free Apple Cake

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Could anything denote Autumn more than the smell of apples and cinnamon. There is something deliciously comforting about that fragrance filling your kitchen on a crisp Autumn evening. This is an incredible simple apple sponge, adapted for Gluten Free from Rachel Allen’s recipe for Dutch Apple cake, the sponge works well with other fruits and I recently made it with pears and ground ginger and it was lovely. The sponge is beautifully light the first day you make it but becomes moist and dense over the next few days.

Ingredients

2 large eggs

175 grams of caster sugar

75 mls of milk

85 grams of butter

125 grams of either Doves Farm GF  self raising flour or Doves Farm GF plain flour with 1 teaspoon of xanthan gum added. ( Add the xanthan gum to the plain flour only)

2 and 1/4 teaspoons of GF baking powder

1/2 teaspoon of ground cinnamon

2 granny smith apples, peeled, cored and sliced

1 tablespoon of caster sugar

Grease and line a 9″ spring form tin

Preheat the oven to Gas 6, 200c / 400

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  1. Melt the milk and the butter together over a low heat
  2. Whisk the caster sugar together with the eggs until pale and thick, this should take at least five to eight minutes. Don’t rush this bit, you need to add a good bit of volume to the batter.
  3. Keep whisking and slowly pour over the melted butter and milk.
  4. Mix together the flour, baking powder and cinnamon and sift in to the batter. Fold gently being careful not to knock all the volume out of the batter.
  5. Pour the batter in to the prepared tin and cover the surface with the sliced apples. The apple slices are supposed to sink in to the batter but mine stayed stubbornly on the surface, this maybe sure to the consistence of the batter when using GF flour. If you want your slices to sink down give them a bit of a downward nudge with a knife as you are placing them.
  6. Sprinkle the apples with the tablespoon of caster sugar and place the tin in the oven at Gas 6 for 10 minutes, then reduce the heat to Gas 4/ 180c/ 350 for a further 25 to 30 minutes until the cake is well risen and golden brown, test the cake with a cake tester to make sure it is cooked through.

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If you like you could brush the top of the cake with some apricot glaze to get a lovely moist sheen. Serve this cake warm with Ice Cream or whipped cream or for a really warming treat with a good dollop of custard.

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