Gluten-free Cinnamon Vanilla Apple Cake

Nine o’clock in the morning. It’s one of those grey days, when everything looks miserable and washed out. Dark clouds loom on the horizon, threatening to break open and fill the day with rain and, if possible, even more greyness…

Time to bake.

I peer into the fridge and find a pot of crème fraîche. I scan the fruit basket, and the lovely redness of crisp organic apples calls to me. In the cupboard, my eyes find  brown rice flour, vanilla and cinnamon…

It’s apple cake time.

Tips & Notes

• This delicious cake is  soft, smells divine and has a slightly tangy taste thanks to the use of crème fraîche. It’s perfect with tea or coffee, and keeps for 3 days in an airtight container.
• If you don’t need your cake to be gluten-free, you can use plain (all purpose) flour, however I recommend using the two flours, or at least half plain flour and half potato (or brown rice) flour, to get a softer, tender cake.
• If you cannot find crème fraîche, you can substitute it with: half sour cream & half double cream; half double cream & half Greek yoghurt; cream plus a few drops of lemon juice.
• If you like,  you can substitute cinnamon with the grated zest of half a lemon; add it to the egg mixture just before adding the flour.
• you can use the seeds of one vanilla bean instead of pure vanilla extract.

Cinnamon & Vanilla Apple Cake

2 medium eggs

2 teaspoons pure vanilla extract

150 gr caster sugar

200 gr crème fraîche

1 pinch of salt

100 gr potato flour

100 gr brown rice flour

3/4 teaspoon cinnamon

1 teaspoon cream of tartar

1/2 teaspoon bicarbonate of soda

3 medium apples

juice of 1/2 lemon

-

icing sugar for dusting over cake

• Preheat the oven (static) to 180° (355° F)
• In a bowl, mix all the dry ingredients with a fork – potato flour, brown rice flour, salt, cream of tartar, bicarbonate of soda, cinnamon.
• Core, peel and slice the apples, put the slices in another bowl and drizzle the lemon juice over, to prevent them getting dark.
• In a separate bowl, pour the eggs, vanilla extract and sugar. Beat for about 4 or 5 minutes with an electric mixer, until the egg mixture is pale, thick and doubled in volume.
• Add the crème fraîche and beat for about half a minute, until combined.
• Add the dry ingredients and mix quickly with a spatula or wooden spoon until fully incorporated.
• Pour in the apple slices and stir quickly until mixed it.
• Pour the cake batter onto a 20 x 20 cm (8 x 8 in) baking tin lined with parchment paper. Make sure that the parchment paper overhangs, so it’ll be easier to lift the cake.
• Depending on your oven, bake  for about 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• Lift the cake from the tin and place on a wire rack to cool, then dust with icing sugar. Cut into cubes and serve.
• Store in an airtight container at room temperature for 3 days.

For a printable recipe, click here

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Tagged as: apple, cake, video recipe