Gluten Free Apple-Pecan Cake

 

 

Ingredients

Cooking oil spray, to grease

4 Granny Smith apples, peeled, cored, thinly sliced

Juice of 2 lemons

1 cup gluten-free plain flour

½ cup pecans, finely chopped

2 tsp gluten-free baking powder

½ tsp xanthan gum

¼ cup almond meal

1 cup caster sugar

1 egg

1 cup vegetable oil

1 cup milk

1 tsp vanilla extract

3 egg yolks

¼ cup white sugar

Method

1. Preheat oven to 325 F Grease a 8 in round springform cake tin with cooking oil and line with baking paper. Line a roasting pan with foil and put cake tin in pan. Toss apple with lemon juice. and slow cook until apple is soft until apple is soft. Set aside to cool.
2. Put 2½ Tbsp of the flour in a medium bowl with pecan. Set aside. Sift remaining flour, baking powder and xanthan gum into a large bowl. Stir in almond meal and caster sugar, then beat in egg, oil, milk and vanilla until smooth. Add 1 cup of the batter to pecan mixture and beat until smooth.
3. Stir yolks into remaining batter, then fold in cooled apple. Spoon into prepared cake tin and flatten with a palette knife. Beat pecan mixture until smooth, then spread over top. Sprinkle over white sugar. Bake for 1 hour 15 minutes or until center is firm to touch. Allow to cool in tin for 15 minutes, then release from tin and cool on
   a wire rack for at least 1 hour. Slice and serve.