Chocolate Apple Cake

April 3, 2018

This is modified from an Alison Holst Baking Book dating back quite some time. It works very nicely and is particularly good with tarter apples – I used Cox’s Orange out of our garden, but Granny Smiths would also work well.

I’ve reduced the sugar content of the original considerably and it doesn’t seem to have harmed it at all.

Directions

1For the topping, combine all the ingredients in a food processor bowl using the metal cutting blade until you have a reasonably fine crumb. Set aside.

2For the cake... without washing the food processor, add the washed, cored unpeeled and very roughly chopped apples and whizz until they are in small pieces (about the size of normal grated apple). Add the butter and pulse to mix, then the sugar and eggs, and mix again.

3Add all the dry ingredients and pulse again to mix.

4Tip into a lined 23cm baking tin and sprinkle the topping evenly over the mix.

5Bake at 190°C (on fan bake for gas ovens, if possible) on a rack placed in the middle of the oven, for about 35 to 60 minutes until a skewer comes out clean. Check regularly, because ovens differ!

Ingredients

TOPPING

2 Tbsp brown sugar

2 Tbsp Gluten Free Goodies Company Cake and Biscuit mix

1 tsp cinnamon

25g cold butter, chopped

2 Tbsp fresh nuts (hazelnuts, almonds, walnuts, whatever you’ve got)

CAKE

2 large or 3 medium tangy apples, cored but not peeled

125g butter, melted

3 eggs

½ cup sugar

1 ½ cups Gluten Free Goodies Company Cake and Biscuit mix

3 tsp Gluten Free Goodies Company baking powder

2 Tbsp cocoa powder

1 tsp cinnamon

1 tsp baking soda (sieved to avoid any nasty surprises involving baking soda lumps in your cake!)

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2018-04-03T15:38:22+00:00 0 Comments

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