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
Ingredients
- For the Cake
-
20 grams
Honey
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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)
Directions
-
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.
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Slice the apple with a mandolin and use the slices to decorate your cake.
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Sprinkle some pine nuts on top and bake for 30 minutes.
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Enjoy lukewarm and if you like it, drizzle some almond butter on top to give it a extra rich flavor!
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