Gluten-free Apple Cake with Mascarpone and Cinnamon

Method

• 1)

  Preheat the oven to 175 degrees Celsius conventional heating (top-bottom heat).

• 2)

  Spray an standard size loaf pan* with nonstick cooking spray or alternatively line with nonstick baking paper.

• 3)

  In a food processor, mix the butter together with 115 grams of sugar until creamy. Then, mix in the eggs one by one. Add the mascarpone and vanilla extract.

• 4)

  In a separate bowl, mix the flour, baking powder and a pinch of salt.

• 5)

  Add the flour-mix to the egg-butter mixture and fold in carefully.

• 6)

  Peel the apples and cut them into cubes, put into a bowl. Squeeze a little lemon juice over to prevent the apples from getting brown. Sprinkle the cinnamon and a tablespoon of sugar over the apples and toss to coat evenly.

• 7)

  Carefully mix 2/3 of the apples through the batter.

• 8)

  Pour the batter into the pan. Top the cake with the other 1/3 of apples and sprinkle the sliced almonds on top.

• 9)

  Place the apple cake in the oven and bake for approximately 50-60 minutes until the cake is golden brown and cooked**.

• 10)

  Remove the cake from the oven and let cool.

• 11)

  * Standard size loaf pan:

  • 21 x 11 x 6 cm
  • 8-1/2 x 4-1/2 x 2-1/2 inches
• 12)

  **Tip: You can check if the cake is done by poking a skewer or fork into the thickest part of the cake. When it comes out dry, the cake is done.