Gluten Free Apple Cake!
Gluten Free Apple Cake……….Makes 8 slices
Each slice: 310Cals/ 1300kJ, 1gram fibre
140/ 5oz soft margarine
85g/ 3oz granulated sugar
1 egg, grade 2
1/2tsp salt
200g/ 7oz plain gluten-free flour
1/2 tsp gluten-free baking powder
Filling:
2 large cooking apples, peeled, cored, sliced
1tsp cinnamon
85g/ 3oz granulated sugar
Heat the oven to 170 degrees Celsius/ 325degrees Fahrenheit/ gas 3. Grease an 18cm/7 in square tin or a 20cm/8 in round tin and line with greaseproof paper. Cream the margarine and sugar until light. Beat the egg. Sift together the flour, salt and baking powder and fold into the mixture. Spread three-quarters on to the base of the prepared tin. Cover with the sliced apple, and sprinkle with the cinnamon and sugar. Place teaspoonfuls of the remaining mixture on top. Bake in the centre of the oven until the cake is set and the apple is soft, about 1-1½ hours. Sprinkle with icing sugar and serve warm or cold as a dessert cake.
Cakes cooked with gluten-free flour turn out very well, but here are a few points to aid success. Check the cake ten to fifteen minutes before the final baking time: if it is browning to quickly, lower the temperature and/ or cover it up with the greaseproof paper. To test if a fruit cake or bread is cooked, push a skewer into the middle – when it is done the skewer will come out clean. To test a sponge cake, push the centre slightly with a finger and it should spring back. Leave all cakes in the tin for at least five minutes after cooking and then cool on a wire rack. If the cake cracks during baking it is usually because its cooking to quickly.
Cakes are best frozenstraight after baking and cooling. They can be decorated firdt 9take care that the decorations are gluten-free) but keep longer if undecorated. Storage time for decorated cakes is 4 – 6 weeks, undecorated cakes about 3 months. Thaw cakes at room temperature. The thawing time depends on how thick the cake is – one hour for small cakes, two to three hours for larger cakes.
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November 14, 2011 | No Comments
