Gluten Free Apple Cake
We added a little *spice* to the humble Apple Cake with Ginger Lemon booch, and boy is it a treat. Elevate your afternoon tea game with this light and fluffy cake recipe worthy of the CWA. Shout outs to Georgia McDermott from George Eats for the recipe.
Gluten free, low lactose, contains nuts
Prep time: 15 minutes
Baking time: 35-45 minutes
Tools: 1 x 20cm/8 inch cake tin, hand beaters or stand mixer
160g (1 cup) fine white rice flour
30g (1/4 cup) tapioca flour
50g (1/2 cup) almond meal
5g (1 1/4 teaspoon) baking powder
Zest of 1 lemon
1/4 teaspoon fine salt
1/4 cup (60ml) oil
50g room temperature butter (salted or unsalted)
2 extra large eggs
100g light brown sugar
75g caster sugar (or all caster sugar)
1 teaspoon vanilla bean paste (optional)
1/2 cup (125ml) Remedy Kombucha Ginger Lemon
1 Granny Smith apple, very finely sliced and chopped into small rectangle pieces (reserve a few slices for garnish)
Flaked almonds, for garnish (optional)
Preheat the oven to 180C/356F. Grease and line a 20cm/8-inch cake tin.
Combine the flours, almond meal, baking powder, lemon zest and salt in a medium mixing bowl and whisk to combine.
In a large mixing bowl, combine the oil, butter, sugars and eggs.
Use a hand beater or stand beater to beat the mixture for 1-2 minutes or until light and foamy. The butter should have incorporated completely into the mixture, with no chunks remaining.
Turn the beaters to low and alternate between adding the flour and kombucha. Continue until you have used up all the flour and kombucha.
Add the chopped apples to the batter and stir to combine. Pour the batter into the prepared cake tin and top with the garnishes.
Bake for 35-45 minutes or until golden brown and cooked through.
Allow to cool for 5-10 minutes before sliding a knife around the cake, flush with the tin, and remove cake from the tin. Cool on a wire rack and serve alone, with some icing sugar, with some cream or ice cream, or both.