Fresh Apple Cake
This fresh apple cake is moist, fragrant with cinnamon and vanilla, and wonderfully easy to make. Just mix, pour and bake, then let it cool for the best texture.
Ingredients
- 200 g gluten-free flour mix I used MixIt by Schar, but you can use regular flour as well
- 100 g brown sugar reserve 30g for coating the top
- 700 ml applesauce made from very ripe apples
- 4 eggs whites and yolks separated
- ½ Tbsp cinnamon
- 1 Tbsp rum
- 10 g baking soda
- ½ Tbsp vanilla extract
- 4 Tbsp olive oil
- raisins a handful
Instructions
- Whisk the egg whites in a large bowl until stiff.
- Separately, whisk the egg yolks until creamy, then mix them with the sugar, oil, vanilla and rum.
- Slowly add the flour and baking soda to the egg whites. Fold in gently with a spatula.
- Add the egg yolk mixture and fold to combine.
- Add the applesauce and raisins, then mix.
- Line a ceramic pan with parchment paper and grease it. I used a 35x20cm pan.
- Pour in the batter.
- Sprinkle the reserved brown sugar on top.
- Preheat the oven to 180C/375F.
- Bake for about 35 minutes. Turn off the oven and let the cake cool inside.
- Cut and serve once it is at room temperature.
Notes
For best texture, cool the cake inside the turned-off oven and slice only once it reaches room temperature. Store covered at room temperature for up to 3 days.