Twice apple cake is easy to prepare and bake. The result is a soft, airy and fluffy sponge, not too sweet, with slices of apples. The cake is moist enough to be served without any sauce or topping. It is hard to believe, but it is gluten, dairy, oil, starches and gums free. The secret ingredient is pure apple puree, which is added to beaten eggs, making batter quite runny. It is also made using only one dry ingredient – fine rice flour.
I used 3 layers of apple slices, two in the middle of the cake, the third on top. However, apples can be divided in two portions, both layers can be placed inside the cake, while the top of the cake can be decorated with sliced almonds or pine nuts.
As I tolerate dairy products well, I like to serve my cake with a dollop of vanilla whipped cream. Served with a cup of black coffee it is a delightful dessert, delicious, light, delicate and very satisfying.
- 3 large eggs, 160-165g without shell
- 70g sugar
- 5g vanilla sugar
- 150g apple puree, I use blended commercial apple pie filling
- 140-145g fine rice flour
- 9g baking powder
- 1 tea spoon lemon zest, I use frozen
- 1 tea spoon vanilla extract
- 4 medium to large apples, cored and skinned, thinly sliced, I use mandoline slicer
- 1-2 tea spoons coconut or any other aromatic sugar for the top apple layer
- 2 tea spoons of lemon juice to sprinkle apple slices to retain colour
- prepare baking tin, mine was 23cm in diameter, 8.5cm in depth
- use baking paper for the bottom and grease sides of the pan
- core and skin apples, slice them, use lemon juice for apple slices
- add pinch of salt to eggs and beat them for 1 minute
- add sugar and vanilla sugar, increase mixer speed to maximum and beat for 4 minutes, until the mixture becomes pale and triples in volume
- add apple puree, beat another 2-3 minutes
- add vanilla extract, stir it in
- add baking powder to rice flour, mix
- add dry mixture in 2 portions, mixing it delicately into wet ingredients, I do it manually with a whisk
- depending on how many apple slices you are going to use, divide the batter into 2 or 3 portions
- por the batter into a tin, arrange apples on top
- pour the second portion of batter and arrange the second apple layer
- pour the rest of the batter and organise apple slices on top
- sprinkle them with coconut sugar
- bake in preheated to 170C oven with fan for 45-50 minutes, the time will depend on your oven and the material of the baking tin
- fully baked cake will have its side crust separated from the tin
You can cut the cake when it is still warm and serve it with ice cream.