Apple Cake Gluten-free
Featured Pinch Tips Video
- 20 oz
- apple (2 big ones)
- 1 1/2 c
- rice flour
- 3/4 c
- brown sugar or splenda brown sugar
- 7 Tbsp
- butter or light butter
- 2 tsp
- baking powder
- 1 Tbsp
- vanilla extract
- 1/4 tsp
- light salt
- lemon or1/2 cup of lemon juice
Place the apple slices in a bow and squeeze the lemon juice on top. Toss with your hands the apple slice so that the lemon juice will cover evenly all slices. Set it apart.
In the kitchen mixer add the butt cut in small cubes (the butter should be soft, room temperature) and sugar. Let the mixer work for 2 minutes at low sped in order to create a nice cream.
While the mixer is working divide the egg yolks from the whites.
Go back to the mixer; The butter and sugar should be nice and creamy. Add the egg yolks, the yogurt and vanilla extract. Let it work for one minute.
Add the baking powder to the rice flour and slowly add the dry mix with mixer, one teaspoon at the time.
You will obtain a thick and sooth dough.
Slowly add the stiff egg white to the mix with a spatula or a spoon not with the mix or you lose the fluffy effect. The thick dough will transform into a fluffy cream.
Transfer the mix in a spring form cake pan. If the is a in silicon you do not need to grease it. If it is standard metal you will need to grease it with baking spray or butter.
Final decoration; slice the remaining apple in a thin slices, leave the peel(it's more beautiful) and decorate the surface or the cake with the apple slices.
Bake the apple cake in pre-heated oven at 400F for 45 minutes. Let it cool down for 5 minutes and enjoy!!