Wheat-free Caramel Apple Cake

Name: Wheat-free Caramel Apple Cake
Total time: 2 h 45 min
Yield: 1
Ingredients: 1.333 cups gluten-free all purpose flour; 0.5 tsp salt; 0.25 tsp gluten-free Baking powder; 0.667 cup unsalted butter; 0.333 cup sugar; 1 large egg (beaten); 2 Tbsps milk (more if needed); 0.5 tsp vanilla extract; 1 lemon (juice); 4 Apple (peeled, cored and sliced); 2 Tbsps chopped almonds; 0.25 cup sugar; 3 Tbsps unsalted butter (melted); 2 eggs (separated); 1 tsp vanilla extract; 0.5 cup Gluten-free flour; 0.5 tsp gluten-free Baking powder; 2 Tbsps milk; 2 Tbsps Almond flour; 0.75 cup caster sugar; 1 Tbsp water; 0.25 cup butter (diced); 0.375 cup cream (48% fat); 1 pinch salt

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 45 min.

Preparation

ready in 2 h. 45 min.

Ready in

Ingredients

for

cake

For the base: 1.333 cups gluten-free all purpose flour; ½ tsp salt; ¼ tsp gluten-free Baking powder; ⅔ cup unsalted butter; 0.333 cup sugar; 1 large egg (beaten); 2 Tbsps milk (more if needed); ½ tsp vanilla extract

For the filling: 1 lemon (juice); 4 Apple (peeled, cored and sliced); 2 Tbsps chopped almonds

For the topping: ¼ cup sugar; 3 Tbsps unsalted butter (melted); 2 eggs (separated); 1 tsp vanilla extract; ½ cup Gluten-free flour; ½ tsp gluten-free Baking powder; 2 Tbsps milk; 2 Tbsps Almond flour

For the caramel sauce: ¾ cup caster sugar; 1 Tbsp water; ¼ cup butter (diced); ⅜ cup cream (48% fat); 1 pinch salt

How healthy are the main ingredients?

sugar almond sugar salt egg lemon

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Preparation steps

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm|9" springform cake tin.

For the base: put the flour, baking powder, salt and sugar in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.

Add the egg and milk and mix to a dough. Wrap in cling film and chill for 30 minutes.

Roll out the dough between 2 pieces of non-stick baking paper, larger than the cake tin. Press the dough into the base and sides of the tin and prick with a fork. Chill for 30 minutes.

Toss together the lemon juice and apples.

Sprinkle the base of the pastry with the almonds. Arrange the apples on top.

For the topping: stir together the sugar and butter. Whisk in the egg yolks until blended.

Sift in the flour and baking powder and stir until incorporated. Slowly whisk in the milk and ground almonds.

Whisk the egg whites until soft peaks form and fold into the mixture.

10.

Pour over the apple filling, to completely cover the apples. Bake for 30-45 minutes until browned and cooked through.

11.

For the sauce: heat the sugar and water in a pan over low heat until the sugar has dissolved. Increase the heat and cook until the mixture starts to brown. Remove from the heat.

12.

Stir in the butter and cream until the butter has melted. Add the salt and cook over a very low heat, stirring, until smooth.

13.

Serve the cake in slices with a little sauce.