FLOURLESS APPLE, ALMOND, AND GINGER CAKE
This gluten-free cake is quite large, always popular and well suited for dessert. It's also great for Passover-a bonus!
Categories Cake Dessert Bake Kid-Friendly Wheat/Gluten-Free Apple Almond Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 12-16
Number Of Ingredients 18
Steps:
- Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 26 cm (10 1/2 inch) springform cake tin.
- Peel and core the apples, then cut into wedges.
- Over medium heat, melt the butter in a frying pan large enough to fit the apples in one layer. Add the apple wedges, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until the apples are well coated, soft and starting to colour, about 5-10 minutes. There should be no liquid left in the pan. Remove the cloves, add the raisins and cook for another minute or so to soften. Remove from the heat and cool.
- Process the ground almonds, whole almonds, ginger and baking powder in a food processor until coarsely chopped. Set aside.
- In an electric mixer, whisk the eggs, raw sugar and maple or golden syrup until light and fluffy. Fold in the nut mixture and cooked apples. Pour into the prepared tin.
- To make the topping, core and thinly slice the apples and arrange over the cake batter, overlapping slightly. Scatter the almonds on top, pour the melted butter over and then sprinkle on the sugar.
- Bake the cake for about 1-1 1/4 hours until golden and cooked through and a skewer inserted in the middle comes out clean. If the cake is browning too quickly, cover with some foil.
- Cool completely in the tin and serve at room temperature with plain yoghurt or vanilla ice cream.
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FLOURLESS APPLE, ALMOND, RAISIN AND GINGER CAKE RECIPE
Web May 29, 2008 Remove from heat and cool. 2 Preheat oven to 160C. Using a food processor, pulse almond meal, almonds, ginger and baking …
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- Peel and core apples, then cut each into 8 wedges. Melt butter in a frying pan (large enough to fit apple in a single layer) over medium heat. Add apple, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until apples are well coated, soft and starting to colour (5-7 minutes). Remove cloves, add raisins and cook for another minute to soften raisins. Remove from heat and cool.
- Preheat oven to 160C. Using a food processor, pulse almond meal, almonds, ginger and baking powder until coarsely chopped. Set aside. Using an electric mixer, whisk eggs, raw caster sugar and maple syrup until pale and fluffy. Add nut mixture and cooled apple mixture and fold to combine. Pour into a greased and baking paper-lined 26cm-diameter springform pan.
- For apple and almond topping, arrange apple slices over cake batter overlapping slightly. Scatter with almonds, drizzle with butter, then scatter with sugars. Bake until cooked through and a skewer withdraws clean (60-75 minutes). Cool completely in pan, serve at room temperature with yoghurt or vanilla ice-cream.
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- Toss the apple pieces in 1 tablespoon of the sugar. Melt 1 tablespoon of butter in a heavy skillet. Carefully sauté the apples until they soften and start to look golden and caramelized. Don’t let them get too dark or too soft. Set aside.
- Cream the butter and the remaining sugar together until light and creamy. Beat in the yoghurt, the grated ginger and the vanilla essence.
- Beat in the egg yolks little by little until they are blended with the butter mixture. Don’t worry if it curdles. Sift in the flour and mix well. Gradually beat in the almond flour.
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