This is a wonderfully moist cake made so by the grated apple in it. The olive oil and the egg meringue make it particularly light considering that half the flour is almond.
Ingredients (serves 6-8)
- 75g sultanas
- 100g of peeled and roughly grated apple
- 75g plain gluten free flour
- 75g almond meal
- 75g caster sugar
- 2 large eggs
- 1 heaped tsp baking powder
- 60ml milk
- 4 tbsp extra virgin olive oil
- A pinch of salt
- 1/2 tsp xanthan gum
- 1 tsp cinnamon powder
- A knob of butter for the cake tin
- A handful of caramelised pecan nuts and edible flowers, optional
Method
Preheat the oven to 180°C.
Use the butter to grease a small cake tin.
Place the sultanas in a bowl and cover with boiling water. Leave to macerate.
Separate the eggs and whisk the egg whites into a thick meringue.
In another bowl, mix together the flour, almond meal, salt, xanthan gum, baking powder and cinnamon.
In a larger mixing bowl, beat the egg yolks with the caster sugar until pale and fluffy. Add the milk and olive oil and give it all a good stir. Finaly, add the dry ingredients as well as the drained sultanas and grated apple and stir with a spatula to fully incorporate.
Empty the half the meringue into the cake mix and stir to loosen it up. Add the remaining meringue and fold it carefuly in so as to keep the air in the eggwhites.
Transfer the cake mix into the greased tin and tap the tin on the worksurface for the cake mix to evenly spread.
Bake for 50 minutes and check that a skewer dipped in the middle of the cake comes out clean or continue baking for a few more minutes.
When the cake is ready leave it in the tin for 5 minutes before turning over onto a cake rack to cool completely.
When the cake has colled completely, transfer to a cake plate and dust with icing sugar or serve with a few caramelised pecan nuts.