This is my personal version the Italian "torta di mele" or simply, apple cake. It uses cassava flour, almond meal, and buckwheat flour instead of wheat flour for a rustic, wholesome cake that just happens to be gluten free. The result is a fluffy cake with apples, cinnamon, raisins, and toasted pine nuts.

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
9
Yield:
1 9-inch square cake
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square, deep baking dish.

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  • Combine raisins and Marsala wine in a bowl; set aside to soak.

  • Sift cassava flour twice into a large mixing bowl. Mix in superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour and sift all the dry ingredients together.

  • Combine eggs, butter, milk, oil, and vanilla extract in a bowl. Beat on low for with a hand mixer for 1 minute until well combined. Beat on high until fluffy, for a full 2 minutes. (This is a crucial step to ensure a fluffy cake.) Mix in grated apple. Stir in raisins and wine until combined.

  • Carefully fold egg mixture into flour mixture with a rubber scraper, folding with light, yet deep strokes from the bottom to the top, until batter is just combined and still a bit lumpy, with no visible pockets of flour, being careful not to overmix. Pour batter into the prepared baking dish.

  • Arrange apple slices to completely cover the batter, making sure they do not overlap too much; you may not need all of the slices. Sprinkle with raw cane sugar and pine nuts.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Switch to the broiler function and cook until the top is slightly browned, about 2 minutes.

  • Remove from the oven and allow to cool slightly before cutting and serving.

Nutrition Facts

433 calories; protein 6.2g 12% DV; carbohydrates 47.7g 15% DV; fat 25.2g 39% DV; cholesterol 89.8mg 30% DV; sodium 161.1mg 6% DV. Full Nutrition
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