It is apple picking time again! Maybe not today since it rains, so it is more apple cake baking time. This is one of my favorite apple cake recipe from La tartine gourmande. It is not only elegant and tasty, but also glutenfree.
Apple Olive Oil Cake a la Tartine Gourmande (makes 2 small cakes or 1 large):
- 1/2 TB butter
- 5 smaller apples, peeled, cored and finely diced
- 1/2 cup blond organic cane sugar + 1 TB for the apples
- 1/2 TB vanilla extract
- 1 ts finely chopped lemon thyme
- 4 organic free-range eggs
- Pinch of sea salt
- 1/3 cup olive oil
- 100 g millet flour & 100g brown rice flours*
- 65 g almond meal*
- 40 g quinoa flour*
- 2 teaspoons baking powder
*Or 200 g (gluten-free) all-purpose flour replacing all the other flours and almond meal combined
In a sautee pan, heat 1/2 TB butter over medium heat. When warm, add the diced apples with 1 Tb cane sugar, and cook for 5 minutes, or until the apples are softer. Set aside.
Preheat the oven to 350 F. Spray 2 smaller or 1 larger (i.e.10-inch) mold with baking spray (with butter and flour) and set aside.
In a bowl, combine the flours and baking powder and lemon thyme. In another bowl, beat the eggs with the sugar and a pinch of salt and the vanilla extract. Add the olive oil and mix well. Add the wet mixture to the flours. Fold the apples in the cake batter. Transfer the batter to the molds and bake the cake for 40 minutes for a very small mold and 50 min for a small, but higher mold, or until a sharp knife inserted in the middle comes out dry. Let the cakes cool for 5 minutes before unmolding.