2 large dessert apples
40ml good quality traditional cider
½ tsp cinnamon
30g caster sugar
40ml double cream
For the sponge:
150g unsalted butter
60g golden caster sugar
60g soft light brown sugar
3 eggs, at room temperature
130g Alevra Gluten Free plain flour
40g ground almonds
1tsp baking powder
1tsp xanthan gum or guar gum
1 dsp good quality traditional cider
For the glaze:
200ml good quality traditional cider
4 tbsp icing sugar
Grease and line a 22cm springform cake tin
Preheat oven to 180°C/350°F/Gas Mark 4.
Mix the 40ml of cider, caster sugar, the cream and the cinnamon together in a bowl. Peel and core the apples and slice them thinly into the bowl.
In a mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time, adding a little of the flour to prevent the mixture curdling. Strain off the apple liquid into the mixture and beat again.
Now add the flour, baking powder, xanthan or
guar gum and ground almonds and gently mix together. Add another dsp of cider to give a dropping consistency.
Pour half the mixture into the tin, lightly smoothing the surface.
Spread half the apple slices over this. Now spoon over the remainder of the cake mixture, followed by the remaining apple slices.
Bake in oven for approx 45 minutes until done. Remove from the oven.
Add the remaining 200ml cider to a saucepan and boil it until there is approx. 50ml left.
Beat in the icing sugar and pour the glaze over the cake while it is still in the tin and warm.
Allow to cool for 20 minutes before serving. You can also eat it cold
Download PDF of recipe here
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