Autumn apple cake - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| 110 |
g |
all purpose wheat free flour |
| 25 |
g |
porridge oats |
| 25 |
g |
unrefined sugar |
| 25 |
g |
raisins |
| 25 |
g |
hazlenuts, whole |
| 25 |
g |
almonds, 50% chopped, 50% left whole |
|
1 |
apple, cored and chopped roughly |
| ¾ |
tsp |
baking powder |
| ½ |
tsp |
bicarbonate of soda |
| ½ |
tsp |
xanthan gum |
| ½ |
tsp |
mixed spice |
|
pinch |
salt |
| 25 |
g |
low fat spread, marg or butter, melted |
| 100 |
g |
greek yogurt or set natural yogurt |
| 75 |
ml |
milk |
| 2 |
tbsp |
honey (rice syrup can be substituted) |
| ½ |
large |
egg, beaten (or use 1 small egg and only 60ml milk) |
| 1½ |
tsp |
porridge oats (to sprinkle on top of cake) |
|
|
Please note this recipe contains nuts
|
preheat oven: 200°C, 400°F, Gas 6
| 1. |
Line a 16 cm cake tin with baking parchment. |
| |
| 2. |
In a large mixing bowl place the flour, oats, sugar, raisins, half the hazlenuts, the chopped
almonds, apple, baking powder, bicarbonate of soda, xanthan gum, mixed spice and salt. Stir to mix.
|
| |
| 3. |
In a separate bowl mix together the melted butter, egg, milk, honey and yogurt. Then pour onto the
dry ingredients. Gently mix the wet and dry ingredients together, leaving the mix lumpy but with no dry
patches.
|
| |
| 4. |
Drop the mixture into the cake tin in spoonfuls, leaving it very uneven on the surface. (The mix will
spread to fill the gaps during cooking). Scatter the remaining hazlenuts and whole almonds over the top,
and then sprinkle 1½ teaspoonfuls of porridge oats on the top.
|
| |
| 5. |
Cook on the centre shelf of the oven for 45 minutes. The cake should be covered loosely with foil after
the first 25 minutes to stop the nuts burning. To check whether the cake is cooked completely, insert a
metal skewer into the centre of the cake, if it comes out clean the cake is cooked.
|
| |
| 6. |
Leave the cake to cool in its tin for about 15 minutes before turning out onto a wire rack, removing
the baking parchment and leaving to cool completely.
|
| |
This cake can be eaten slightly warm if desired, however it will be fairly fragile until it has cooled
and set. Serve with a generous helping of custard, creme fraiche or cream as a dessert.
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