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Gluten Free Apple Tea Cake

Gluten-free | Dairy-free | Vegetarian

SERVES: 8
PREP: 20 minutes
COOK TIME: 35-45 minutes

 

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Apple Tea Cake is an oldie but a goodie, so let’s bring it back! Make up a pitcher of iced tea, grab some friends and put on your best floral frock or suit for a very sophisticated morning or afternoon tea. I have kept the original flavours of the classic apple tea cake, but made a few minor changes to make it gluten-free. However, you wouldn’t know it, it is still delicious and lovely to eat.

The unsung hero of this dish is Bob’s Red Mill Gluten Free 1-to-1 flour. As the name suggests, this flour can easily be switched into any recipe for regular flour. Xanthan gum is already built into the mix, which is often needed in gluten-free baking to replace the elasticity and texture of gluten. What a winner!

The varying textures are my favourite part of this cake. Moist crumbly cake with pockets of sweet apple. Then on top, a sprinkle of cinnamon and coconut sugar to add some crunch! Also, the aroma that will fill your house is utterly divine! Vanilla custard, ice-cream or whipped cream adds another layer of texture and can turn this cake from a tea-time treat to a dessert in a flash.

Old school cakes are just the best. A few memories, simple flavours and quality ingredients are what makes the best cakes. This recipe has it all for me!

 

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INGREDIENTS:
  • CAKE MIXTURE
  • 2 large organic apples, peeled and diced into 1cm squares
  • 1 cup Bob’s Red Mill 1 to 1 baking flour
  • 1 cup OWN almond meal
  • 1 tsp. Bob’s Red Mill baking powder
  • 1 tsp. Simply Organic cinnamon
  • ½ cup Absolute Organic olive oil or macadamia oil
  • ¼ cup OWN raw honey
  • ½ tsp. Very Vanilla vanilla extract
  • 2 organic eggs, lightly whisked
  • TOPPING MIXTURE
  • 2 Tbsp. OWN coconut sugar
  • 1 tsp. Simply Organic cinnamon

 

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METHOD:
  1. Preheat oven to 160o line a 20cm cake time with baking paper, bottom and sides. No need to be perfect, this cake has a bit of character. Please take note, this is a small cake and therefore requires a small tin. If using a large tin, cake will be much flatter and you will need to adjust cooking time.
  2. In medium bowl whisk together flour, almond meal, baking powder and cinnamon.
  3. In a large bowl, whisk together olive oil, eggs, honey and vanilla paste. Add flour mixture to wet mixture and gently mix with a wooden spoon until just combined. Fold through apple. Pour mixture into prepared tin and evenly spread with a spatula.
  4. Now make topping mixture. In a small bowl place coconut sugar and cinnamon. Gently mix together with a fork and sprinkle on top of cake.
  5. Bake in oven for 35-45 minutes or until lightly golden on top, cover with foil if cake is browning too quickly. Insert a cake tester, if cake is cooked, it will come out clean. Remove from oven and rest until completely cool before serving.

 

Recipe by Laura Scherian
www.shezskitchen.com.au

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