Apple Cinnamon Cake

The combination of apples and cinnamon, winter's favourite smell of comfort, has been very popular in our house (and our friends houses) this winter. I have made this cake a lot.  Every time I made a small tweak, in the way the apples are cut, mixing different types of sweeteners and flavours.  And it was delicious and irresistible every time.

It's the perfect cake for afternoon kiddie play dates.


























If you don't have gluten free self-raising flour, you can use rice flour mixed with 2 TBSP of baking powder.

For the Apple filling:
5 medium apples
75g of butter (or coconut oil)
2 TBSP of cinnamon

For the cake:
100g ground almonds
200g self-raising gluten free flour
100g coconut sugar
100g butter (or coconut oil)
1 vanilla bean (or 2 TBSP of vanilla essence)
3 eggs separated
200ml nut milk (coconut, almond, rice or whichever you have)
100g almond flakes (for the topping)




































Peel and grate the apples. Melt the butter in a sauce pan and add the apples and cinnamon. Sweat on a low temperature for 10 minutes, until the apples are soft and have taken on the brownish cinnamon colour. Leave to cool whilst you prepare your cake mixture.

Combine the dry ingredients in one bowl and mix with nut milk.
In another bowl, mix egg yolk, sugar, butter and vanilla until creamy and smooth.
Now combine the two mixtures.
In another bowl, beat the egg whites until they form soft peaks and and add,  folding in carefully to preserve the air.

Grease the bottom and sides of a spring pan (mine is 9") with butter or coconut oil. Add half of the cake mixture, then carefully spoon out the apple filling over it. Don't go too close to the edge - your cake will look better (no other reason). Pour out the second half of the cake mixture and sprinkle with almond flakes.

Cook in the preheated oven at 170 degrees for 45-55 minutes.



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