My gorgeous friend Nellie has recently been told that she has to try and go gluten and dairy free (as have an increased number of others it seems). When she told me, she seemed a little overwhelmed, so I thought I’d make a simple recipe for her sweet (and now dairy and gluten free) tooth.
Also, after my last “Dirty Gooey Chocolate” post, I thought something a little ‘healthier’ was in order. Ahhhh, so the balance is resumed.
*I actually ended up eating this cake before Nellie got her hands on it. Eeek. Another one shall be popped in the oven ASAP Nell, I promise*
2 large apples, peeled & cut into 1/2cm slices – or near enough. (I used Braeburn)
240g ground almonds
130g gluten free oats (I pulsed them in a food processor so they were extra fine, if you have no food processor it’s not a problem, the cake will just be a little more dense)
1 tsp baking powder
90g sunflower oil (or veg oil)
75g honey + 2 tbsp for drizzling
75g caster sugar
1/2 tsp almond extract (not necessary if you don’t have any in!)
2 tbsp flaked almonds
Icing sugar to decorate
Round, loose bottomed cake tin (8 inch) lined with baking paper or well greased*
* dairy free? Instead of butter, use spray oil :)
Pre heat oven 180oC
1) In a medium bowl combine the ground almonds, baking powder and oats. If you have decided to pulse your oats, so they are finer (which I recommend if you have a food processor) do it on a high speed until the oats have the same consistancy as your ground almonds.
2) In a large bowl whisk together the oil, honey, cater sugar, almond extract and eggs. This will look quite frothy. This is grand.
3) Pour half the dry ingredients bowl into the wet egg mixture and fold lightly until combined. Then do the same with the remaining half. Do not over mix. Just enough so it all comes together.
4) Pour half the batter into your prepared baking tin. Now make a layer of apple slices on top of this. I made a circle with my apple slices, starting from the outside of the batter, working my way in. This will use up about half of your apple slices (ish) You don’t need to be too precious.
5) Pour the remaining batter on top and then do the same with the remaining apple slices. Scatter with the flaked almonds and drizzle a tablespoon of honey ontop.
6) Place on the middle shelf of the oven for 45-50 mins. The cake is done when a skewer or toothpick inserted comes out clean and the cake has browned around the edges. After 30 mins cover the top of the cake with foil, so it doesn’t brown too much, but continues to cook.
7) Once out of the oven, immediately drizzle with another tablespoon of honey and leave to cool in the tin. Once cooled, transfer onto a wire rack and dust with icing sugar.
Now you can stuff your face and your belly will feel just fine Nellie (and the rest of you gorgeously ‘intolerant’ peeps)