Today I am super, super pleased to share another gluten free recipe with you. My incredibly delicious Autumn Apple Almond Cake. Because if you cannot have gluten in your diet that shouldn’t mean abstaining from cake. What would Marie Antoinette have thought about that? Also this cake can be made using regular, plain white flour. It tastes scrumptious either way.
Free organic fruit
I made this Autumn Apple Almond Cake was made for a friend who is gluten intolerant. Since I had some gluten free flour in the cupboard and plenty of apples I decided to create a cake for her. Our two apple trees in the garden are laden with delicious green and red fruits. While we are happily munching our way through them as a family, they are also great for baking with.
The apple trees were already established when we bought our house, along with a plum, pear and cherry tree. I feel very blessed to have a mini orchard at the back of our garden. Both apples trees produce red/green fruits. One tree I saw a Spartan variety, with slightly smaller and sweeter apples which shine when polished with a tea towel. Absolutely the perfect size for little people’s hands. Yet the other tastes very much like a Granny Smith, is larger in size and predominantly red in colour. While we haven’t any idea of its name, it does produce delicious apples!
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!
Getting the recipe right
My first try resulted in an EPIC FAILURE. I attempted to make my Sticky Pecan Sultana Buns but adjusted the recipe to incorporate fresh, grated, apple. While delicious, most of the buns stuck to the pan and once I’d managed to prise them out, the majority promptly fell apart. For that reason I will not 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. As a result, this Autumn Apple Almond Cake is incredibly moist, primarily due to the grated apple and helped by adding ground almonds to the mix.
Recipe: Autumn Apple Almond Cake serves 8-10
225g/8oz Caster Sugar
225g/8oz Unsalted Butter
1tsp Vanilla Extract – I use Nielsen-Massey
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 180C/160C fan, 350F, gas mark 4
Grease a 25cm/10″ cake tin and line the base with baking parchment – I used a springform cake tin.
Making the cake
First of all, 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. Since 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.
Baking the cake
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 foil or baking parchment after 50-60 minutes. Continue baking for a total of 1 hour 15 minutes – 1 hour 30 minutes.
Due to the apple content, inserting a skewer to test if the cake is baked could give a false result.
The cake is baked when it is firm to touch in the centre.
As soon as the cake is baked remove from the oven and leave to cool completely in the tin.
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 homemade custard – see my recipe here, 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. Also refrigerate during warmer weather.
If you have enjoyed this recipe for Autumn Almond Apple Cake you may also like these:
Where the recipes state that the can be made gluten free, I have successfully substituted Doves Farm GF flour instead of wheat flour.
Creating recipes that more people can enjoy is an important part of why I started this blog. I firmly believe that all food tastes better when shared. Therefore making recipes that can be shared by more people makes sense. As a food allergy sufferer myself, I understand, albeit in a limited way, how food intolerances can affect people. Especially when eating in a group, or at larger social occasions. Food is essential for our survival and health, so creating an environment where everyone can relax and have fun is important to me.
Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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