October 13, 2010

Gingered Apple & Almond Cake: Gluten Free Recipe



Life can be so lovely.

Your man arriving home from an interstate trip. Falling asleep on the couch with his arms around you, so warm and comforting. An impromptu trip to the markets with friends and your adorable (honarary) nephew. A group of friends chatting over drinks and (all) gluten free nibbles.

A sweet, aromatic cake warm from the oven with honey and cream.

Enjoy it whilst there are friends around and cake to share.

Yes. Life is good.


Gingered Apple & Almond Cake: Gluten Free
From Gourmet Traveler 

1 Pink Lady apples
30ml lemon juice
200g almond meal
155g raw almonds
3eggs
175g raw castor sugar
110g honey
2tsp ground ginger
1/4tsp gluten free baking powder

topping
1 or 2 Pink Lady apples, cored and thinly sliced
15g raw almonds, coarsely chopped
10g raw castor sugar
1/2tsp ground ginger

Set oven to 150deg and line a 20cm round spring form pan with baking paper.

For the cake - Peel and chop one apple and bring to boil with lemon juice and one cup water in a small saucepan. Keep at a rapid boil for 20minutes or so until water has evaporated. Strain through a fine sieve and set to one side.

Place the whole almonds in a food processor or blend and pulse two to three times until finely ground. Place in bowl with almond meal, ginger and baking powder, combine and set aside with the apple puree.

Whisk the eggs, sugar and honey on high until pale, thick and creamy (will be about 5minutes). Add the apple puree and almond mixture. Mix until just combined. Pour into the prepared tin.

Arrange the thinly sliced apple in a spiral pattern on the batter. Dob a teaspoon or two of butter on the apples, or melt butter and brush over apples.

In a small bowl combine the remaining topping ingredients. Pour over the apples and batter. Bake for approximately 1 hour, 10 minutes, or until a skewer inserted comes out clean.

Allow to cool and remove from pan. Note: Do not flip the cake or the chopped almonds will fall off!

Serve with some double or whipped cream and a drizzle of warm honey.

Note: This can be made in a 22cm round spring-form pan, simply adjust the cooking time to less as the cake is thinner.

7 comments:

  1. ok....YUM! I think I need to make this on the weekend....it will totally sabotage my clean eating but John will just have to eat 60% and take 35% to his mum and I can try 5% ha ha!! Looks so beautiful Jas!
    When are you moving to Sydney by the way?

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  2. Such a lovely post. And a beautiful cake - ginger and apples. Great combo.

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  3. Thanks for the delicious recipe. I'd love to try them out. Thanks for the sharing!

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  4. This looks DEE-viiiine! Pink Lady apples are always a good choice, can't believe all you used was almond meal. Great job!

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  5. Your cake is just georgous, beautiful & looks so appetizing too!

    Yummmmmmmm,..!!!

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  6. I've baked this tonight and added some coconut. Delicious! So glad I've stumbled upon your blog.

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  7. @Zoe, no I'm not moving to Sydney (been there, done that!)

    @Rachel thanks I'm glad you enjoyed it, it's certainly tasty!

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Happy Gluten Free Baking xx