Tuesday, 27 November 2012

Apple Cake - Sans Gluten..

A couple of weeks ago I wrote a post about some recent successes with gluten-free baking, inspired by my friend and fellow-blogger, Jean .

Here is one of the recipes I promised in that post. It's an adaptation of the Somerset Apple Cake Jean baked for us once. The adaptation came about because I hadn't read the recipe properly and I didn't separate the eggs as I should have done.... so it was guess work from then on. Fortunately the result was very good, so here it is:

Gluten-free Apple Cake

You will need:

  • 125g butter
  • 125g sugar
  • 125g Gluten-free SR flour (or ordinary SR flour if gluten's not a problem!)
  • half tsp baking powder
  • 3 eggs, beaten
  • 75g ground almonds
  • 1tsp almond essence
  • 2 eating apples - 1thinly sliced and one chunked
  • Sugar and lemon juice to sprinkle over the apples
  • A little milk

What to do:

  • Set the oven to 180C, Gas 4
  • Line an 8" tin with baking parchment.
  • Thinly slice one of the apples and cut the other into chunks. (You can leave the skin on if you wish).
  • Cream the butter and sugar until light and fluffy
  • Gradually add the flour, baking powder and ground almonds alternately with the beaten eggs and almond extract. 
  • Mix thoroughly, adding enough milk to give a soft dropping consistency.
  • Drain any lemon juice off the apple chunks and fold them into the mixture.
  • Carefully spoon the mixture into the prepared tin, smoothing the surface with the back of a spoon.
  • Drain the apple slices and arrange these on top of the cake mixture, sprinkling them lightly with a little sugar.
  • Bake in the centre of the oven for approximately 40 minutes or until the cake is golden and beginning to come away from the sides of the tin.
  • Allow to cool and it's ready to serve!
If preferred you can divide the mixture into bun cases and top each with a slice of apple.
These will only need about 25 - 30 mins in the oven.

Hope you enjoy them... we certainly did!


Jean said...

Your version looks more like the photo in the book - your apple slices stayed on top of the cake whereas most of mine sank !!
So maybe keeping the eggs whole is the better way to do it - I will do it your way next time.

It looks delicious and I love the little buns too.

Colin and Elizabeth said...

Jean, If you hadn't made the original recipe, I'd never have thought of trying it this way. I think possibly it makes a firmer bake which could be why the apple slices stay on top. I cut them very finely.. maybe they were just too light to sink! Thanks again for the inspiration. xx