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Gluten-free cake that is light fluffy and sooo tasty! You will love this!
Preheat oven to 350 degrees. Grease a 10″ springform pan.
For the apple mixture, core, peel and slice the apples into 8 wedges per apple. Combine in a medium size bowl with lemon juice, cinnamon and nutmeg. Seal bowl and refrigerate until ready for use. This can be done up to 1 day in advance.
For the cake batter, combine flours, 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg in a medium size bowl. Make a well in the center and add the egg yolks, oil, water and vanilla. Beat for 4-5 minutes with an electric mixer until smooth and well combined.
Create a meringue by beating the egg whites and cream of tartar on medium high speed. Once the eggs are frothy, gradually add the remaining 1/2 cup of granulated sugar by tablespoons. Mix until stiff peaks form.
Drizzle the flour and yolk mixture into the meringue and gently fold in. Fold in completely, but don’t over mix it.
Pour batter into prepared springform pan. Place apples around the top of the cake (they will sink into the cake). Cube the butter and place the cubes on the top of the cake.
Make cinnamon sugar by mixing the granulated sugar with cinnamon. Sprinkle over the top of the cake.
Bake for 45-55 minutes, until a tester inserted into the center comes out clean. After 30 minutes, check cake and cover with foil if it is browning too quickly.
Cool on a rack for 10 minutes and use a knife to loosen the sides of the cake. Remove the springform pan sides. Let cool completely.
Make the glaze by mixing powdered sugar, boiling water, almond milk and vanilla. Drizzle over the top of cooled cake using a spoon.
Enjoy!
Note: For a dairy-free variation,use a butter substitute on the top of the cake.
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whatlifedishesout on 10.31.2010
This looks yummy! I make a GF apple cake that looks similar to this one, but it doesn’t have the merinque based batter. I’ll have to give this one a try!