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Author Notes: If you are anything like me, when there’s a cake in the house, you just can’t leave it alone. Especially when it’s a gluten free apple cake. One of my all time favorites!
I cut myself a slice (or two..) and I put it away. Not long after 5 minutes go by, I am already back at it, checking if that last slice was actually cut straight or if it needs a little adjustment ;)
I cut one more slice. And then another one for the husband (to whom I later beg for a piece) so I have the illusion that I can share my sense of guilt.
Since I know myself, baking a big cake when it’s just the two of us, is not a wise choice. And because I know I won’t give it a break until the cake it’s finished, I learned to bake in smaller cake pans.
Smart huh?! ;) —Ambra Torelli
For the Cake
- 20 grams Honey
- 2 pieces Yolks
- 40 grams Rice Flour
- 30 grams Cassava Flour
- 30 grams Rice Starch
- 50 grams Orange Juice, freshly squeezed
- 1 tablespoon Vanilla Extract
- 10 grams Coconut Oil
- 10 grams Dessert Wine
- 1 1/2 teaspoons Baking Powder (replaceable with 1 tsp Cream of Tartar and 1 tsp Sodium Bicarbonate)
For the Toppings:
- 1/2 piece Apple, thinly sliced
- 1 tablespoon Pine Nuts
- 1 tablespoon Almond Butter (optional)
- Preheat the oven to 350 F.
- In a medium bowl, whip the yolks with the honey until creamy and fluffy.
- Add in the flours and the melted coconut oil and mix well with a spoon.
- Add the other liquid ingredients, mix well and lastly add in the baking powder.
- Pour the batter in a small but tall baking pan (the one I use has a 5 inch diameter) lined with parchment paper.
- Slice the apple with a mandolin and use the slices to decorate your cake.
- Sprinkle some pine nuts on top and bake for 30 minutes.
- Enjoy lukewarm and if you like it, drizzle some almond butter on top to give it a extra rich flavor!