Yesterday we had a co-worker and her son over to dinner. The nice thing was that she is a wonderful conversationalist and her young-adult son is extremely respectful and engaging, so we were blessed with several hours of conversation. The bad news was that our dinner guest has a number of food allergies and very specific food likes and dislikes, Which made choosing a menu very challenging. In the end I choose a very simple meal full of fresh ingredients. We started with a fresh vegetable platter, local cheeses infused with apricots and cranberries and a whole grain cracker. For dinner we had a green salad, olive bread and Butternut squash, rosemary and garlic lasagne. Then ended the meal with a gluten-free apple cake and herbal tea. The apple cake was such a hit that I wanted to share the recipe with you.
- 2 cups almond flour
- 1/4 cup rice flour
- 1/2 cup tapioca starch
- 1 – 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp cardamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp sea salt
- 5 medium apples, peeled, cored and chopped
- fresh lemon juice for spritzing the apples
- 3 large eggs
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 3 tablespoons extra light olive oil
- 1/4 cup vegan sour cream
- Preheat oven to 350 degrees. Line a 10-inch springform pan with greased parchment paper.
- Chop the apples and toss them into a bowl and add a little fresh lemon juice and toss apples to coat.
- In a separate bowl bet the eggs with the sugars until smooth. Add the vanilla, oil and sour cream; combine well.
- Stir together the dry ingredients in a separate bowl. Slowly add them into the wet ingredients and mix well (this batter will be rather thick).
- Pour half of the cake batter into the prepared pan.
- Drain the apples if necessary, and then pour on the batter in the pan — shake the pan to distribute the apples evenly.
- Pour the remaining batter on top of the apples and distribute the batter around the apples
- Bake in the center of the oven for 60 – 70 minutes.
- Cool on a rack for 10 to 15 minute. Loosen the cake gently from the sides of the pan and then remove the pan ring. Allow the cake to cool completely before serving.
Based on recipe from “Gluten-free Goddess” blog