Prep 10 mins
Cook 40 mins
I found this recipe in a newspaper and immediately thought of a fantastic lady **Jubes**, who likes to cook gluten free, and has some great gluten free recipes for any-one who has an intolerance. I have been lucky enough to have found and since converse with **Jubes** through here Recipe Zaar, and I sent her this Gluten free recipe, which **Jubes** made for herself and her family. Both **Jubes and I think it would work well with regular flour, but as yet I have not tried (but am going to). This recipe is called a cake, but **Jubes** suggests its more of a pudding type cake, but also says its super easy to make!!! So I have **Jubes** to thank for this recipe being posted!!!!! Thanks Mate!!!!
- 4 apples
- 6 eggs
- 1 teaspoon finely grated lemon zest
- 2 cups caster sugar
- 2 cups gluten-free self-raising flour
- 1 teaspoon vegetable oil
- 200 g morello pitted cherries, drained
- cinnamon sugar
- Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
- Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
- GraduallY fold in flour. The batter should be the consistency of sour cream.
- Pour oil in the pan.
- Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
- Bake the cake for about 40 minutes or until golden and cooked when tested.
- Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.
I made this in a bundt tin and found it went over time cooking-one minute it was still raw, the next time it was over cooked. I used regular self raising flour and it worked just fine-I really believe the pan caused this to over cook and dry out. Next time I make this (and I WILL make it again), I would use the righ pan and I'd use he very biggest apples I could find (or more of them) and more cherries as we all felt the fruit wasn't enough compared to the batter. I have lots left over, so will buy some low fat custard and smother the cake in that to moisten it up. MY fault NOT the recipe's that this wasn't as good as I was hoping for.
I made this pud with rhubarb and it was great. It really is an alternative take on a sponge pudding but the ease of making the batter is really 5 stars.I used regular flour. Mine cooked to perfection.
Thanks Tisme for such a great dessert cake :) This cake was like a pudding-cake. Very moist and fantastic warm. This would be a great winter's night dessert- but good anytime too! This cake was so quick and easy to make. The apples rise up through the batter as it is cooking. I was a little suspect of the amount of eggs used....but not to worry the cake was great and not 'eggy' at all. The left-overs reheated well the next day too :) Another plus for this recipe is that it did not have any added gums- like Xanthan or Guar gum. Thanks for sharing this recipe with me:) Posting some photos too