Flourless Apple Almond Raisin And Ginger Cake Recipes

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FLOURLESS APPLE, ALMOND, AND GINGER CAKE



Flourless Apple, Almond, and Ginger Cake image

This gluten-free cake is quite large, always popular and well suited for dessert. It's also great for Passover-a bonus!

Categories     Cake     Dessert     Bake     Kid-Friendly     Wheat/Gluten-Free     Apple     Almond     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 12-16

Number Of Ingredients 18

For the cake:
3 Granny Smith apples
30 g (1 ounce) unsalted butter
50 g (1 3/4 ounces/1/4 cup) caster (superfine) sugar
2 whole cloves
80 g (1/2 cup) raisins
260 g (9 1/4 ounces/2 1/3 cups) ground almonds
220 g (1 1/2 cups) whole almonds
2 1/2 teaspoons ground ginger
2 teaspoons baking powder
4 eggs
230 g (8 1/2 ounces/1 cup) raw (demerara) sugar
145 ml (1/2 cup plus 1 tablespoon) pure maple or golden syrup (light treacle)
For the topping:
2 royal gala or golden delicious apples
50 g (1/3 cup) whole almonds, coarsely chopped
50 g (1 3/4 ounces) butter, melted
50 g (1/4 cup) raw (demerara) sugar

Steps:

  • Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 26 cm (10 1/2 inch) springform cake tin.
  • Peel and core the apples, then cut into wedges.
  • Over medium heat, melt the butter in a frying pan large enough to fit the apples in one layer. Add the apple wedges, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until the apples are well coated, soft and starting to colour, about 5-10 minutes. There should be no liquid left in the pan. Remove the cloves, add the raisins and cook for another minute or so to soften. Remove from the heat and cool.
  • Process the ground almonds, whole almonds, ginger and baking powder in a food processor until coarsely chopped. Set aside.
  • In an electric mixer, whisk the eggs, raw sugar and maple or golden syrup until light and fluffy. Fold in the nut mixture and cooked apples. Pour into the prepared tin.
  • To make the topping, core and thinly slice the apples and arrange over the cake batter, overlapping slightly. Scatter the almonds on top, pour the melted butter over and then sprinkle on the sugar.
  • Bake the cake for about 1-1 1/4 hours until golden and cooked through and a skewer inserted in the middle comes out clean. If the cake is browning too quickly, cover with some foil.
  • Cool completely in the tin and serve at room temperature with plain yoghurt or vanilla ice cream.

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