Gluten Free Apple Cake with Toffee Frosting

Gluten Free Apple Cake with Toffee Frosting

November 11, 2016 by: bright-admin Cake, Dessert, Free From, Gluten Free, Halloween

There’s nothing quite like the autumnal flavours of a huge toffee apple. I, however, find them stupidly difficult to eat, so I made this Gluten Free Apple Cake with Toffee Frosting for slightly easier consumption and something perfect to share (oh and I reckon tastier…!) Enjoy bakers!

Ingredients for Gluten Free Apple Cake with Toffee Frosting

for the gluten free apple cake

280g gluten free flour
2 tsp baking powder (gf)
1/2 tsp bi carbonate of soda (gf)
2 tsp ground cinnamon
220g unsalted butter (room temperature)
120g caster sugar
100g soft light brown sugar
3 medium eggs (room temp)
60ml whole milk (or any milk you have in the fridge!)
200g peeled cooking apples (roughly, but quite thinly, sliced)

for the toffee frosting

100g unsalted butter
100g dark brown muscovado sugar
100g double cream
300g icing sugar
140g cream cheese

2 round loose bottomed baking tins, greased/lined

preheat oven to 190oC

1) In a medium bowl combine the gluten free flour, baking powder, bi carb and cinnamon, mix well with a wooden spoon and set aside.

2) In a large bowl whisk together the butter and both sugars on a medium-high speed for at least 3-4 minutes, until it is lighter and paler in colour. Once done, whisk in the eggs, one at a time.

3) Pour in half the peeled and sliced apples as well as half of the milk and fold together with the wooden spoon until only just combined, followed by half of the flour mixture. Try not to over mix this, just so its just come together. Then repeat with the remaining milk, apples and then flour.

4) Pour half the batter into each baking tin and smooth the top with the back of a spoon. For a lovely flat topped cake click here and go to number 8. (Definitely recommended!) Then place your tins on the middle shelf of the pre heated oven for about 25-27 mins. The cake is done when a skewer inserted comes out clean and it springs back slightly when touched. Leave them to cool in the tins briefly and then turn out onto a wire rack to cool completely.

for the toffee frosting

5) While the cake is cooling it’s time to make the frosting! In a heatproof bowl over a simmering saucepan (click here for how to, number 11) melt together the butter and sugar until bubbling, once it’s been bubbling for a minute or two, add the double cream and stir until thickened. Remove from the heat and leave to cool completely.

6) Once cool, whisk together the icing sugar and cream cheese and then add the toffee sauce (leaving about 2 tbsp to decorate the top). Make sure it is whisked well, for at least 5 mins.

to assemble

7) Spread just less than half of the frosting onto the top of one of the cakes, then place the other cake on top of that and spread the rest of the frosting on top again and around the sides of the cake. Drizzle the remaining toffee sauce over the top and then it’s done!

Storage; it will last about 3-4 days. Over night I keep it in the fridge and then leave it at room temperature during the day.

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