Gorgeous Gluten-Free Apple and Almond Cake
This is the second in my small series of "What the hell shall I do with all these apples?" recipes thanks to the kilos of them that my nanna left me with last week. I am seem to be accidentally making a lot of gluten-free stuff recently and why not? It's better for you and it means that coeliacs can get involved too - fantastic!
The combination of apples and almonds is one of sheer joy and this cake brings them together in perfect harmony. Moist sponge packed with the taste of apples and with a hint of vibrant lemon topped with crisp, toasted flakes of almonds - to die for!
Gorgeous Gluten-Free Apple and Almond Cake
3 sharp eating apples, peeled, cored and chopped
1 lemon, juice only
300g caster sugar
8 free-range eggs
325g ground almonds
1 tsp vanilla extract
50g flaked almonds
Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of a 25cm/10in springform tin with a little oil.
Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Do not over-mash, though. You still want a little bite and texture. Leave to cool.
Put the cooled purée, eggs, ground almonds, vanilla extract, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together. Pour into the prepared cake tin and sprinkle with the flaked almonds.
Bake for about 40 minutes or until a skewer inserted into the cake comes out clean. Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil. Leave to cool slightly before you remove the cake from the tin. This is delicious served warm or cold with a generous sprinkling of icing sugar.
The combination of apples and almonds is one of sheer joy and this cake brings them together in perfect harmony. Moist sponge packed with the taste of apples and with a hint of vibrant lemon topped with crisp, toasted flakes of almonds - to die for!
Gorgeous Gluten-Free Apple and Almond Cake
3 sharp eating apples, peeled, cored and chopped
1 lemon, juice only
300g caster sugar
8 free-range eggs
325g ground almonds
1 tsp vanilla extract
50g flaked almonds
Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of a 25cm/10in springform tin with a little oil.
Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Do not over-mash, though. You still want a little bite and texture. Leave to cool.
Put the cooled purée, eggs, ground almonds, vanilla extract, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together. Pour into the prepared cake tin and sprinkle with the flaked almonds.
Bake for about 40 minutes or until a skewer inserted into the cake comes out clean. Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil. Leave to cool slightly before you remove the cake from the tin. This is delicious served warm or cold with a generous sprinkling of icing sugar.
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