Gluten Free Apple Tea Cake
Gluten-free | Dairy-free | Vegetarian
SERVES: 8
PREP: 20 minutes
COOK TIME: 35-45 minutes
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!
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
METHOD:
- 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.
- In medium bowl whisk together flour, almond meal, baking powder and cinnamon.
- 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.
- 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.
- 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
