This week hubby went scrumping in our friends parents garden, which is officially not scrumping as he had their permission, but I like the word so I’m using it. Here he is in action.
Didn’t he do well…..here’s a snapshot of the bounty I was brought home – 2 types of delicious apples, pears and quinces. Luckily we are a family of fruit lovers with apples being a big hit with the toddler girl and I have a large freezer.
So what do you make when surrounded by apples? So far we’ve made green tomato chutney (which uses apples as well as tomatoes), quince apple jelly, we’ve eaten lots and frozen lots. The pile remaining in the kitchen have been calling to me, so I delved into the pile and whipped up this beautiful cake. It has apple inside it and apple on the top, a real applicious mouthful to eat. I really like the crumb and texture of this cake, it’s light and airy, you certainly wouldn’t know it was gluten/wheat free.
- 130g rice flour
- 130g cornmeal
- 2 tsp GF baking powder
- 55g ground almonds
- 1 tsp cinnamon
- 80g brown sugar
- 200g margarine
- 450g apples
- 2 eggs
- Peel the apples, roughly chop half and slice the other half, these will be used to decorate the top of the cake.
- Sift the flours, add the baking powder, ground almonds and mix.
- Next add the cinnamon, nutmeg and sugat and mix.
- Now add in the margarine, eggs and the chopped apple and mix well. I used a food processor so the apples were broken down.
- Spoon into a cake tin and arrange the sliced apples on the top, sprinkle with 1 tbsp brown sugar.
- Bake for 45-60 minutes at Gas Mark 5.
- 2 tbsp margarine
- 2 tbsp brown sugar
- 1 tsp cinnamon
- Heat 2 tbsp margarine, 3 tbsp brown sugar and 1 tsp cinnamon until dissolved and use to glaze the top of the cake when it has cooled.