Hi, I am super, super pleased to share another Gluten Free recipe with you today, my Autumn Apple Almond Cake. Just because you cannot have Gluten in your diet shouldn’t mean abstaining from cake. What would Marie Antoinette have thought about that??!
This Autumn Apple Almond Cake was made for my mum, as she can’t eat Gluten. I had some Gluten Free flour in the cupboard, but had yet to bake a cake with it. I love a challenge!!!
Our two apple trees are laden with delicious green/red fruits this Autumn and we are happily munching our way through them, as a family.
The trees were already established when we bought our house, along with a plum and pear tree. Both trees produce red apples, one is slightly smaller and sweeter, whilst the other tastes very much like a Granny Smith, only red!
We generally eat and give away the perfect fruits, however, we have so many windfall apples this year I decided to start putting them to good use!
My first try resulted in an EPIC FAILURE. I attempted to make my Sticky Pecan Sultana Buns but adjust the recipe to incorporate fresh, grated, apple. Whilst delicious, most of the buns stuck to the pan and once I’d managed to prise them out, the majority promptly fell apart! Won’t be making those again!!!
I knew next time I baked with the apples I wanted to grate them. Grating the peeled fruit ensures that the apples cook into the cake batter. This Autumn Apple Almond Cake is incredibly moist, primarily due to the grated apple and helped by adding ground almonds to the mix.
Recipe : Makes one 10″ Autumn Apple Almond Cake
225g/8oz Caster Sugar
225g/8oz Unsalted Butter
1tsp Vanilla Extract
4 Large Eggs
150g/5oz Ground Almonds
150g/5oz Gluten Free Flour – I used Dove’s Farm
2tbsp Demerara Sugar
50g/2oz Flaked Almonds
350g/12oz Grated Apple – approx 4 large/5-6 medium apples once peeled and cored
Note : Any apple except Bramleys (cooking apples) can be used for this recipe. I used half sweet and half tart apples.
Method : Preheat oven to 175C/160C fan
Grease a 10″ Springform cake pan and line the base with baking parchment.
Place the butter and sugar into a large bowl
Add the salt, vanilla extract and 2 eggs. Whisk until incorporated.
Next add half of the dry ingredients – flour, ground almonds, baking powder and cinnamon. Whisk until just incorporated.
Repeat the last 2 steps.
I made the cake batter before preparing the apples, as the apples I used turn brown within a few minutes of grating.
Peel and grate the apples using a box grater. Add the grated apples and any juice to the cake batter.
Place the cake into the middle of the oven and bake for 1 hour 15 minutes, or until an inserted skewer comes out clean.
If, as I found, the cake is browning too quickly, cover the top with Aluminium foil after 50-60 minutes.
Once the cake is completely cooled, carefully remove from the tin and serve.
This beautiful cake is delicous eaten as is, however, to make a dessert you could easily slice this cake when slightly warm and serve with custard, cream, or even a scoop of ice cream!
Should you have any cake left it can be stored in an airtight container for 3 days.
Although I have made this cake with Gluten Free flour, it also can be made with regular wheat flour.
My mum’s guests all enjoyed this Autumn Apple Almond Cake, to my relief and pleasure.
How would you serve a cake like this?
If you love apples you may also like this Amazing Apple Pie
Sammie xShare This