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I proudly share this absolutely delicious and wonderfully moist Gluten-Free Apple torte cake. Sometimes, I find that 'Sorghum' flour can stand alone in a recipe, however, some baked goods need a boost to lighten the texture. Therefore, I introduced a proportion of Tapioca flour to the mix...and voila, success!
For a detailed post...refer here:
http://www.foodessa.com/2012/10/apple-almond-gf-cake-torte-plus-italian.html
Servings: 8
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Ingredients
- .>American / Metric measures)<
- . 1/2 cup (120g) butter, softened
- . 3 large eggs, separated (at room temp.)
- . 3/4 cup (165g) granulated sugar [plus 1 Tbsp.(15ml) for topping]
- . 1/4 cup (50ml) regular olive oil
- . 2 tsp. (10ml) pure Vanilla extract
- .>>Flour mix * (to sift):
- . 1/2 cup (65g) 'sweet' white Sorghum flour
- . 1/4 cup (30g) Tapioca flour/starch
- . 2 tsp. (10ml) baking powder (GF)
- . 1 tsp. (5ml) baking soda
- . 2 tsp. (10ml) ground Cinnamon spice
- . pinch of sea salt
- . > Other:
- . 1/2 cup (85g) roasted almonds, coarsely chopped
- . 3 large Apples (preferred: McIntosh), thickly sliced
Directions
- . Pre-heat the oven to 350F/180C/Gas4. Position rack in the center of the oven. Prepare a lightly oiled 10 x 2 inch (26 x 5cm) round and shallow 'corning ware' dish or similar cake pan.
- . In a medium-large bowl, on low speed, beat the butter to a cream before adding the sugar to a smooth blend. Afterwards, gradually beat in the oil and then the Vanilla.
- . Beat the egg yolks one at the time on low-medium speed.
- . Add the SIFTED flour mix gradually into the batter and keep beating on medium speed until all is combined.
- . In another medium bowl, with clean beaters, whisk the egg whites to a soft, holding peak.
- . With a large spatula, fold in the almonds and then do the same with the egg whites until a somewhat smooth batter comes together. Then, pour and spread the batter into the cake dish. Set aside.
- . Peel, core and thickly slice the apples. Place them temporarily into a bowl with a generous squeeze of lemon. Mix and get ready to place them. Leave the remaining juice behind.
- . Decorate the surface of the cake in a circular pattern as soon as they are sliced. Lightly insert the sliced core side down. Basically, the crescents will remain very lightly inserted in the batter. Sprinkle the top with the additional granulated sugar.
- . Bake for no more than 40 minutes. Afterwards, remove the cake dish from the oven and place it on a metal rack to cool.
- . This cake can be served within an hour after being taken out of the oven. No need to refrigerate this cake if eaten within 3 days...if it lasts that long!
- . Happy Baking with Claudia's flavourful wishes...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 8 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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