baking, cake, food

Apple cake

My recipe for apple cake using gluten-free flour.

Makes 12 portions.


Apple cake
A pattern on top of the apple cake made by pouring the topping randomly over the mixture.

Ingredients

  • 200g brown sugar. Can use light or dark brown sugar if desired.
  • 75-85ml vegetable oil
  • 1 large egg
  • 1 tsp vanilla essence
  • 250ml milk
  • 1 tsp lemon juice
  • 1 tsp vanilla essence
  • 280g gluten-free self-raising flour
  • 1 tsp baking powder
  • 300g eating apples (about 3 small apples) chopped finely (can leave peel on if desired).

For the topping:

  • 50g golden caster sugar. Can use demerara sugar if desired.
  • 2 tsp cinnamon
  • 50g melted butter.

Method

  1. Whisk together the brown sugar, egg, oil and vanilla essence into a wet mixture. Add the lemon juice and milk, then mix.
  2. Sift flour and baking powder, then mix in a large bowl.
  3. Add the wet mixture to the flour/baking powder mix, and thoroughly mix all ingredients together. Mixture should look batter-like.
  4. Fold in the chopped apples.
  5. Pour the whole mixture into a baking dish lined with baking paper or a baking liner, which makes it much easier to remove the cake.
  6. For the topping, slowly melt the butter in a small saucepan, then add the cinnamon and sugar, then stir.
  7. Pour the topping over the mixture in the baking dish to make a random pattern.
  8. Bake at 175°C fan for 45-50 mins. Test with a skewer to ensure it’s baked. Ovens vary so you may need to adjust the temperature and timing.
  9. Turn out onto a wire rack and cool. Cake should be moist, fluffy and topped with a crunchy layer.

Nutrition (per portion)

  • 12 portions, 302 calories per portion
  • fat 11.5g (3.5g saturated)
  • carbs 48.3g
  • protein 3.5g
  • sugar 24.0g
  • fibre 3.6g
  • salt 0.2g.

Twitter: https://twitter.com/petesbaking

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