Ingredients for Gluten Free Apple And Sour Cherry Cake
- 2-3 medium apples (approx. 400g), peeled and thinly sliced
- 3 large eggs
- Zest of 1 lemon
- Caster Sugar
- Gluten Free Self Raising Flour
- Vegetable Oil
- Cherries
- Cinnamon sugar (2 tbsp sugar mixed with 1 tsp cinnamon)
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How to Make Gluten Free Apple And Sour Cherry Cake
- Preheat oven to 180°C (350°F).
- Grease and flour a 22cm (8.5 inch) springform cake tin. Alternatively, line the bottom with parchment paper.
- Peel and thinly slice 2-3 medium apples (approx. 400g).
- In a large bowl, whisk together 3 large eggs, the zest of 1 lemon, and 150g granulated sugar until pale and thick.
- In a separate bowl, gently whisk together 150g gluten-free flour blend (ensure it's suitable for cakes), 1 tsp baking powder, and a pinch of salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. The batter should be thick, similar to sour cream.
- Pour 2 tbsp vegetable oil into the prepared cake tin.
- Arrange the sliced apples and 150g fresh or frozen sour cherries evenly over the bottom of the oiled tin.
- Pour the batter evenly over the fruit.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
- Let the cake cool in the tin for 5-10 minutes before running a knife around the edges to loosen.
- Carefully remove the cake from the tin and invert it onto a serving plate.
- Sprinkle generously with cinnamon sugar (mix 2 tbsp sugar with 1 tsp cinnamon) and serve warm with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
334g
Fat
8g
Carbs
29g
