Caramelized apple cake, gluten-free and lactose-free

Name: Caramelized apple cake, gluten-free and lactose-free
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Italia
Ingredients: 200 g Gluten-free flour; 50 g Cornstarch; 130 g Sugar; 3 Units Eggs; 60 ml Milk; 0.5 Sachets Instant baking powder; 2 Units Golden apples; 1 Tablespoon Cornstarch for apples; 1 Tablespoon Sugar for apples; 1 Teaspoon Cinnamon powder; 2 Teaspoons Coconut oil or butter; 50 g Icing sugar; 2 Teaspoons Cinnamon powder for topping; 2 Tablespoons Water; to taste Currants

@elenaceliachiastanca

This apple cake is gluten-free, milk-free and without added fats, yet truly delicious! The apples are caramelized with cinnamon and sugar, and the cake is decorated with cinnamon icing and currants.

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 20 min

Ingredients

No. of servings

Gluten-free flour200 g
Cornstarch50 g
Sugar130 g
Eggs3 Units
Milk60 ml
Instant baking powder0.5 Sachets
Ingredients for the caramelized apples
Golden apples2 Units
Cornstarch for apples1 Tablespoon
Sugar for apples1 Tablespoon
Cinnamon powder1 Teaspoon
Coconut oil or butter2 Teaspoons
Ingredients for the topping
Icing sugar50 g
Cinnamon powder for topping2 Teaspoons
Water2 Tablespoons
Currantsto taste

STEP 1 OF 11
Wash, peel and cut the apples into regular pieces. Place them in a bowl, add 1 tablespoon of cornstarch and mix well.
STEP 2 OF 11
In a pan, add the coconut oil and let it melt. Add the sugar, cinnamon and mix. Add the apples and mix well, place over low heat and cook for about 10 minutes.
STEP 3 OF 11
In a bowl, crack the eggs, add the sugar and whisk with the electric mixer until you obtain a frothy, thick mixture.
STEP 4 OF 11
Preheat the oven to 180°C static.
STEP 5 OF 11
In another bowl mix together the cake mix, cornstarch, baking powder and add the egg mixture, mixing well and taking care to avoid lumps.
STEP 6 OF 11
Add the milk and mix again.
STEP 7 OF 11
Add the caramelized apples and fold them in from the bottom up with a spatula until incorporated.
STEP 8 OF 11
Line the cake pan with baking paper and pour in the batter, then bake for about 25/30 minutes. Before removing from the oven, do the toothpick test.
STEP 9 OF 11
Let it cool completely before decorating.
STEP 10 OF 11
Make the icing: in a small bowl mix the icing sugar, cinnamon and water. You can add more or less water depending on how thick you want the icing to be.
STEP 11 OF 11
Pour the icing over the cake and decorate with currants and icing sugar.

General information

Storage instructions

Store in an airtight container at room temperature for 2-3 days.

More information

This cake is suitable for those following a gluten-free, dairy-free and no-added-fat diet.

Origin

Italia

Warning

The data shown here, limited to certain specific details, is the result of an analysis carried out using proprietary algorithms. As such, it may contain errors and/or inaccuracies, so users are always asked to verify its accuracy. If you notice any anomalies, please contact us at info@foodiecooklab.it

Lifestyles

Intolerances and allergies

Energy (kcal)	215.94
Carbohydrates (g)	45.25
of which sugars (g)	24.35
Fat (g)	2.83
of which saturates (g)	1.4
Protein (g)	3.27
Fibre (g)	1.45
Salt (g)	0.08

Preparation