Ingredients
- 6 medium green apples, peeled
- 500g dark brown sugar
- 350g unsalted butter
- 1 tsp natural vanilla extract
- 1 tsp ground nutmeg
- 6 eggs, separated
- 100g rice flour
- 200g almond meal
- 150g hazelnut meal
- ½ tsp cream of tartar
Gluten-free apple and nut cake
It has only been in the last ten years that industry has begun making gluten-free food in significant quantities. Why the change? Social dieting – it’s been a demand-led economy. As low-carb, no-carb, fat-free and fruitarian diets waned, the urban clique of diet alternativists sought another platform on which to work, and gluten-free seems to have become the latest chosen form.
Even our young chefs are finally learning how to bake and cook without wheat. Many traditional recipes were adapted to gluten-free without planning, and yielded poor results at best. But as chefs have honed their skills and developed tailored recipes, their offerings have improved markedly.
Method
This recipe makes 2 loaves.
Preheat oven to 170°C. Cut the apples into eights and combine in a frying pan with 150g sugar and 50g butter.
Cook over a medium heat until the apples are softened, then divide the apples and syrup between two lined loaf pans.
Place the remaining butter and sugar in the bowl of an electric mixer and beat on high speed for 5 minutes, until very light, then fold in the egg yolks. Mix in the rice flour and nuts gently.
Whisk the whites and cream of tartar to soft peaks and fold in gently, then spoon over the apples and bake for 40 minutes until a skewer can be inserted and removed cleanly. Cool on a wire rack.
Submitted byFast Ed
Tips and Tricks
While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.
We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.
