This deliciously light and moist cake is both gluten-free and dairy-free so it's great if you've got intolerant eaters with a sweet tooth. It's my own recipe that comes from a cross between traditional orange and almond cake and apple upside down cake. It's not the prettiest cake around but it is the perfect accompaniment to morning or afternoon tea... ENJOY!
Preheat oven to 180 degrees celcius (170 for fan forced). Line a large 23cm round springform cake tin with baking paper.
Peel, core, and dice three of the apples. Place cut apple in a small saucepan and cover with water and put lid on saucepan. Bring the saucepan to the boil and stew the apple until very soft. Drain well then blend, puree or mash the apples until smooth. Allow to cool. If making in advance remember to cover the puree to stop a film forming on the apple.
Separate the eggs. Place the yolks in a large bowl with the sugar, vanilla and almond essences. Whisk or beat with an electric mixture until smooth and slightly lighter in colour.
When the apple puree is cool (can be just warm if you're impatient, but no hotter) whisk/beat it into the egg yolk mixture until well combined.
Sift the almond meal, baking powder, cinnamon, and nutmeg together until evenly combined. Add to the yolk mixture and beat until well combined.
Put the egg whites in a clean dry bowl and gradually whisk or beat with an electric mixer until soft peaks form. Increase the speed of the beating until just stiff (but not firm) peaks form.
In the lined tin lightly sprinkle some cinnamon and nutmeg and 1/2 the brown sugar evenly over the base. Peel and quarter the remaining apple. Thinly slice the apple quarters then arrange the slices over the base of the tin in a circular way, overlapping slightly. Sprinkle the apple with the remaining brown sugar, and a small amount of cinnamon and nutmeg.
Using a large spatula gently fold the meringued egg whites through the yolk mixture. When just combined gently pour into the prepared tin.
Bake for 50 minutes at 180 degrees. Lower the temperature to 160 degrees (150 for fan forced) and bake for a further 20-30 minutes, or until skewer inserted into the middle comes out clean and the centre of the cake doesn't wobble.
Turn the oven off. Allow the cake to cool in the tin in the oven with the door ajar for 1-2 hours. Remove the sides of the springform tin and the side baking paper. If the cake has sunk in the middle trim the top to make it an even flat surface. Turn the cake over and out onto a serving plate. Remove the baking paper from the top (previously bottom) of the cake and serve.
Totally splendid. I simplified it a bit: I only usd 4 eggs and I didn't separate them (seemed too complicated for my meagre skills); I just beat them and the sugar for several minutes, then mixed in the dry ingredients and apple puree, and bunged it in the oven. Came out superbly. - 24 Feb 2014
I've been eyeing off this recipe for a bit over a week. I finally made it today. With a little variation (I found I had no nutmeg, and I had to use tinned apple)
I have not yet taken the cake out of the oven (it is in the cooling phase). I had a little too much mix for my tin, so scraped out the rest into a small dish (about 1cm deep), and cooked it in the microwave on medium for 35minutes .... it has been approved by myself, and my 4 yr old daughter -- YUMMY.
I think it turned out a lot like an Apple and Almond Macaroon in this shallow format.
I hope my CAKE will be a lot less crunchy.
Will let you know how it goes, and will try to supply a photo of my effort. - 06 Sep 2011