Swiss-style Apple & Almond Cake
Our Almond Flour and Apples are a delicious flavour combo and even better when added to a Cake! Serve with a Cuppa Tea or Coffee and you’ve got a tasty, gluten-free treat that’s perfect any time of the day. If Apple isn’t your thing then you can always try Pears instead. Best of all you can pop it in the fridge so you can savour it for longer.
Ingredients
3 large eggs
250 g caster sugar
Pinch of ground cinnamon
Zest of 1 lemon
100ml sunflower oil
150g of Sowans almond flour
200g of gluten free self-raising flour
Pinch of salt
1 teaspoon gluten free baking powder
250ml milk
4 cooking apples, peeled, cored, and cut into halves.
2 tablespoons honey
1 teaspoon water or kirsch, or calvados
Method
1 You will need a 24cm springform tin, lined with a round piece of parchment paper.
2 In a mixing bowl, whisk together the eggs and sugar until the mixture thickens, add in the lemon zest. Then, pour in the oil slowly while stirring until it is well mixed.
3 Sift together the flours, baking powder, cinnamon, and salt.
4 Fold the dry ingredients and milk alternately in three lots until the batter has a smooth, even texture Dice 2 of the peeled apples into small pieces and fold into the mix.
5 Pour the batter into the prepared tin.
6 Now place the other 2 apples halves core-side down on top of the cake batter — put one in the middle and then surround it with the remaining halves.
7 Place the pan in an oven preheated to 200°C / 400°F. Bake for 40-45 minutes until the top of the cake has turned golden brown and a toothpick inserted into the cake comes out clean.
8 Cool for about 10 minutes and then remove from the pan and place on a wire rack. Warm the honey and whisk it together with 1 teaspoon of water (or fruit brandy). Brush the honey mixture over the top and sides of the cake.
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