This is definitely one of my favourite recipes. It’s based on a recipe I found in delicious. magazine where it’s called Dorset Apple Cake. It converts really well to gluten-free and, as it’s so moist, I like to call it my Luscious Apple Cake. The recipe calls for cooking apples, but if you don’t have them, eating apples are fine. I also made it once using plums. I guess you could use all sorts of fruit, pears, peaches, whatever you have handy. But in any case, the best bit is definitely the crunchy demerara sugar on the top.
I think this cake is best served warm straight from the oven with cream or ice cream. It’s just as nice cold the next day, or you can easily warm a slice for 15-20 seconds in the microwave.
For those who don’t like or can’t eat nuts, just leave the ground almonds out. Also the original recipe says to drain the apple pieces, I never do, I just put it all in, maybe it helps to counteract the dryness of the gluten-free flour and keep the cake moist. I don’t think it makes it too lemony. I also like to add a teaspoon or so of mixed spice to lift the flavour.
Something else to note, I’ve made this cake loads of times and I’ve never noticed until now it says to dredge with caster sugar when you remove it from the oven. Personally I think the demerara sugar is quite enough!
- 225g butter, softened, plus extra for greasing
- 450g Bramley apples
- Finely grated zest and juice of 1 lemon
- 225g caster sugar, plus extra for dredging
- 3 large eggs
- 225g gluten-free self-raising flour
- 2 tsp gluten-free baking powder
- 25g ground almonds
- 1 tsp mixed spice
- 1 tbsp demerara sugar
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.
- Cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.
- Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds and mixed spice. Stir the apple pieces into the mixture.
- Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
- Leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar.
- Cut the cake into generous wedges and serve warm with a spoonful of clotted cream, if you like.