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!
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
Something else. NOTE: Using fresh eggs straight from the fridge ensures they whisk well and create a light texture to the cake. - 27 Jun 2010
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