how to make
Gluten Free Apple Cake
Toss thinly sliced apples with lemon juice in a mixing bowl to prevent browning. Then, place the bowl in a microwave for 2 minutes - or in the oven at low temperature - to remove excess water and soften the apple slices. In the meantime, combine almond meal, rice flour, baking powder, potato starch, cinnamon, and allspice in a mixing bowl. Separate the egg whites from the yolks. Whip the egg yolks in a large bowl with sugar for 10 minutes. Incorporate the flours into the beaten eggs a bit at a time. Then, incorporate the yogurt, the arrowroot powder mixed in water, and lukewarm almond milk. Next, fold whipped egg whites with salt into the cake batter. Pour the apple cake batter into a round spring-form baking tin of 23 cm (9 inches) diameter. Place the apple slices over the batter to form a rosette pattern. To do so, start from the outer edge of the tin and arrange the slices flat until you reach the centre, slightly overlapping them. Get It! Bake the apple cake at 180°C (355°F) for 45 minutes or until a skewer inserted in the centre of the cake comes out clean. Allow cooling down before removing it from the tin and dust with icing sugar. Enjoy!