Gluten Free Toffee Apple Cake

This is a quick bit of scrumminess you’ll want to make time and time again. Impress girlfriends for morning tea, or dinner guests. The dark sweet sugary topping sinks through the buttery cake as it cooks to give a ripple of toffee flavour among the slices of apple.

I love this warmed with custard, or creamy ice cream. Mr ChicFantastique loves his with whipped cream. This is a really lovely gluten free autumn cake/dessert – light and fluffy.

Vegetarian and suitable for Coeliacs

Preparation time: 25 minutes
Cooking time: 25 to 30 minutes
Tin: I like using a shallow rectangle tin and cut into squares

• 2 medium cooking apples
• 2 tsp ground cinnamon
• 250g caster sugar
• 250g pack real butter (salted)
• 250g Doves gluten free self-raising flour
• 4 medium eggs

Preheat the oven to 180°C, gas mark 4. Grease and line the base of your tin. Peel, core and thinly slice the apples, toss in 1 tsp of the cinnamon and set aside.

Put the remaining sugar and the eggs in a large bowl and use an electric whisk to mix together. Whisk for about 10 minutes until the mixture is pale and thick, and leaves a trail on the surface when the whisk blades are lifted.

Melt the remaining butter in a pan, cool slightly, then drizzle into the whisked mixture, folding it in carefully to preserve as much air as possible. Sieve the gluten free flour over the top and fold in. As I’m using gluten free flour, I then run the electric whisk through it after folding. I will whisk for about five minutes (this really is the trick to keeping gluten free light and fluffy).

Place the apple slices in the bottom of your greased tin. Make a pattern or cover the entire bottom of the tin.

Turn the mixture into the cake tin and scatter any extra slices of apple over the top. Sprinkle dark sugar over the apple and bake for 25 to 30 minutes, until the cake is firm to the touch and golden brown. Allow to cool for 10 minutes in the tin.

ChicFantastique tips
The key to success with this cake is to whisk the eggs and sugar for long enough for them to hold the butter and flour in suspension. And then whisk the flour in as well – don’t be scared to do this as gluten free bakes and treats are notoriously heavy and dry. Using this tried and tested tip will keep your cakes and bakes as light and fluffy as normal.

And finally – ENJOY!


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