Ingredients
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Fruits:
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500 g of Apple
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225 g of Raisins
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Dry ingredients:
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325 g of All-purpose gluten-free flour
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1 tsp. of Cinnamon
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1 tsp. of Baking powder
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a pinch of Salt
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160 g of Brown sugar
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Wet ingredients:
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3 Egg(s)
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180 g of Coconut oilOr 225 grams of margarine
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sugar crust:
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10 Sugar cubes
Directions
This is not just a cake, it is an incomparably delicious and super apple-y cake!. It contains half a kilo of apples and 225 g of raisins! Therefore, it tastes very fruity and has a crunchy sugar crust on top that shouldn’t be underestimated either. I would say that everything is perfect in it! Try it!
In the photo, the cake might seem not baked-through but it is! It’s what baked apples look like! The cake is wonderfully crumbly with a viscous baked apple and sweet raisins…mmm!
P.S. Recipe for a 1L rectangular cake tin.
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Steps
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1
Done
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Preheat the oven to 180 degrees. |
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2
Done
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Peel and seed the apples, and grate them coarsely. |
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3
Done
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In a large bowl, stir together all the dry ingredients except sugar. Add the softened coconut oil or margarine, rub the mixture with your fingers into fine crumbs. |
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4
Done
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Add the sugar, apples and raisins, mix. Add the eggs and mix with a spoon into a more or less homogeneous thick dough. |
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5
Done
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Transfer the dough to the cake tin covered with baking paper. Even the surface out with a spoon. Break the sugar lumps into large pieces. Distribute the pieces evenly over the top, press them a little. |
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6
Done
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Put in the oven and bake for about 1.5 - 2 hours. For me, it’s usually 2 hours. If the top starts to burn, cover it with foil. The cake needs to be baked for a long time as there is a lot of moisture in the apples. Bake until a toothpick comes out dry. |
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7
Done
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Take it out and let cool for 30 minutes. Release by pulling the edges of the paper, let it cool completely on the wire rack. Then slice and serve with tea and coffee. The cake keeps fresh well and can be stored for several days just on the counter. |
