1-2 red apples (Envy or Braeburn), quartered, cored and thinly sliced
Apple Syrup Glaze: (optional)
½ cup unsweetened apple juice
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat oven to 180°C (conventional bake). Grease and line the base of a 23 cm springform cake tin with baking paper.
To make the Spiced Sugar: Mix the ingredients together.
To make the Cake: Using an electric beater, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Sift and fold in the gluten free flour and baking powder with the ground almonds and milk. Spoon into the prepared tin, level the top with a knife.
Place the apple slices onto the cake, fanning them out so that they overlap. Sprinkle the spiced sugar over the top of the apples.
Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to cool. Brush with apple syrup glaze if wished.
To make the Apple Syrup Glaze: Boil the apple juice in a small saucepan until reduced to a syrup.
Serve the cake sliced with Greek yoghurt or whipped cream. A little lemon curd on the side will also go well.
A mandoline is a good kitchen tool for slicing the apples thinly and evenly.
Swap It Out
Replace gluten free flour with 1 ¼ cups standard flour.
Replace apple slices with fresh pear slices, if wished.
What do I need?
2 Tbsp caster sugar
½ tsp Gregg's Ground Nutmeg
½ tsp Gregg's Ground Cinnamon
200 g butter, softened
1 cup caster sugar
3 large eggs
1 cup gluten free flour
1 ½ tsp gluten free baking powder
1 cup ground almonds
¼ cup milk
1 –2 red apples (Envy or Braeburn), quartered, cored and thinly sliced