Recently I wanted to make a decent, homemade cake with lots of apple inside.
I’ve been looking forward to playing around with different gluten-free flours and various other ingredients. The almond essence and soft apple is a perfect pairing for this cake and tastes amazing with custard, cream or ice-cream. Best eaten straight from the oven!
I have adapted this recipe from Buona Pappa and added a few more ingredients. For the original recipe visit the link below.
- 3 Apples (see notes)
- 80g Light Brown Sugar
- 250g Rice Flour
- 105g Margarine
- 3 Eggs (whites and yolks separate)
- 2 tsp Baking Powder
- 1 tsp of Xanthum Gum
- Pinch of Salt
- 1 tsp Almond Essence (see notes)
- Lemon Juice
- 1 Banana
The oven needs to be set to gas mark 6 and you will need a fairly big greased tin or dish. I used a large metal flan tin that was approximately 10 inches and quite shallow but it worked very well.
First you need to slice up all of the apple ready to put in the cake. Slice up one apple very thinly for the top decoration and chop the other two apples for the cake mix. Sprinkle lemon juice onto the apple to stop it going brown.
Using a mixer, cream the butter and sugar together. Whilst this is going on, add the almond essence, egg yolk, banana, baking powder, salt and xanthum gum and mix. Slowly add the flour.
To add extra volume to the cake it helps to whisk the egg whites till their stiff and very gently fold into the cake batter. Pour the cake mixture into the tin and top with apples however you wish. Bake for 30 minutes.
In my cake I used a Pink Lady apple for the top decoration and a medium cooking apple for the cake mixture. In hind sight I wish I had added way more apple to the sponge which is why I have increased the amount in the recipe.
The almond essence can be replaced with all sorts of things. For example, you could add vanilla with a bit of cinnamon, fruit juice or even apple sauce.
Please note, the day after the sponge does become quite dry. I did however, try it with yogurt which as delicious!