Gluten-Free Apple & Sour Cherry Cake
Recipe: #20722
August 29, 2015
Categories: Desserts, Cakes, Apple, Cherry, Australian, Birthday, Easter, Mothers Day, Oven Bake, Gluten-Free Kosher, Low Fat, Non-Dairy, Vegetarian, Kosher Dairy, more
"More like a pudding than a cake, but still very nice to make. I think regular flour would substitute just fine."
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (40.6 g)
- Calories 80.2
- Total Fat - 1.1 g
- Saturated Fat - 0.3 g
- Cholesterol - 31.3 mg
- Sodium - 13 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 0.8 g
- Sugars - 11.7 g
- Protein - 1.9 g
- Calcium - 8 mg
- Iron - 0.4 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
Step 2
Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
Step 3
Gradually fold in flour. The batter should be the consistency of sour cream.
Step 4
Pour oil in the pan.
Step 5
Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
Step 6
Bake the cake for about 40 minutes or until golden and cooked when tested.
Step 7
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.
Tips
No special items needed.
0 Reviews
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