Wheat-free Caramel Apple Cake

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Wheat-free Caramel Apple Cake
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Health Score:
Health Score
3,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
391
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie391 kcal(19 %)
Protein3.8 g(4 %)
Fat22.31 g(19 %)
Carbohydrates45.1 g(30 %)
Sugar added22.35 g(89 %)
Roughage1.64 g(5 %)
Vitamin A219.64 mg(27,455 %)
Vitamin D0.69 μg(3 %)
Vitamin E2.54 mg(21 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.5 mg(4 %)
Vitamin B₆0.03 mg(2 %)
Folate14.82 μg(5 %)
Pantothenic acid0.14 mg(2 %)
Biotin1.8 μg(4 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C4.83 mg(5 %)
Potassium89.16 mg(2 %)
Calcium44.89 mg(4 %)
Magnesium12.59 mg(4 %)
Iron0.31 mg(2 %)
Iodine17.83 μg(9 %)
Zinc0.16 mg(2 %)
Saturated fatty acids12.75 g
Cholesterol97.69 mg
Author of this recipe:
How healthy are the main ingredients?
eggmilklemonApplealmondegg

Ingredients

for
1
For the base
1.333 cups
½ teaspoon
¼ teaspoon
gluten-free Baking powder
cup
0.333 cup
1
large egg (beaten)
2 tablespoons
milk (more if needed)
½ teaspoon
For the filling
1
lemon (juice)
4
Apple (peeled, cored and sliced)
2 tablespoons
chopped almonds
For the topping
¼ cup
3 tablespoons
2
eggs (separated)
1 teaspoon
½ cup
Gluten-free flour
½ teaspoon
gluten-free Baking powder
2 tablespoons
2 tablespoons
For the caramel sauce
¾ cup
1 tablespoon
¼ cup
butter (diced)
cup
cream (48% fat)
1 pinch

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm|9" springform cake tin.
2.
For the base: put the flour, baking powder, salt and sugar in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
3.
Add the egg and milk and mix to a dough. Wrap in cling film and chill for 30 minutes.
4.
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.
5.
Toss together the lemon juice and apples.
6.
Sprinkle the base of the pastry with the almonds. Arrange the apples on top.
7.
For the topping: stir together the sugar and butter. Whisk in the egg yolks until blended.
8.
Sift in the flour and baking powder and stir until incorporated. Slowly whisk in the milk and ground almonds.
9.
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.