My daughter is G and D free, a horror of a combination, over the years I have come to realise that substituting things in recipes usually ends in failure and I have had some spectacular failures! Once I realised that success lay in just baking recipes that happened to be without G and D everything worked. I now have some Scrummy recipes which I have tweaked, changed and experimented with and we all enjoy them.
This one is a great favourite and really simple to make.
You need a 23cms or 9 inch loose bottomed cake tin, or a loaf tin. (I think it works better in the round tin) lined with baking parchment or grease proof paper.
1 large cooking apple or two small eating apples, cored and chopped into small cubes.
zest and juice of 1 lemon
6 large eggs
200gms (8oz) caster sugar
240gms (8.5 oz) ground almonds
1 teaspoon gluten free baking powder
0.5 teaspoon vanilla extract
40gms (3.5 oz) flaked almonds
Yes, that's it, no flour, honestly I haven't made a mistake!
Place the diced apples, lemon juice and zest in a pan and gently cook on the hob until soft but not mushy. (This is really important so that there are lovely soft appley bits in the cake)
Leave to cool.
Whisk the eggs and sugar in a bowl till light, pale and fluffy, then add the ground almonds, baking powder, vanilla extract and flaked almonds. Mix until well combined then stir in the apple mix.
Pour the cake mix into the cake tin and bake in the oven at 160C 320F for 40 minutes in the round tin 55 minutes in the loaf tin.
Check that a skewer comes out clean when inserted into the middle of the cake, if it's not clean pop it back in for another 10 minutes or so.
Leave it to cool in the tin.
This is a lovely moist cake, but you don't want it undercooked in the middle.
It will naturally sink a little when cool so don't panic!
If you give it a go, let me know what you think of it, post a comment for others.