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Cassava Flour-Apple Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Gluten-free Italian apple cake with cassava flour, almond meal, and buckwheat flour.
Ingredients:
  • 0.25 cup raisins
  • 0.25 cup Marsala wine
  • 1 cup cassava flour
  • 0.75 cup superfine white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.75 cup almond meal
  • 0.25 cup buckwheat flour
  • 3 large eggs
  • 0.5 cup butter, softened
  • 0.25 cup whole milk
  • 0.25 cup light vegetable oil
  • 0.25 cup grated Granny Smith apple
  • 1 Granny Smith apple - peeled, cored, and sliced
  • 0.125 cup raw cane sugar
  • 0.25 cup raw pine nuts
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease a 9-inch square baking dish.
  • Soak raisins in flavorful Marsala wine for a delicious twist.
  • Sift cassava flour twice into a large mixing bowl. Incorporate superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour, and sift all dry ingredients together.
  • In a bowl, mix eggs, butter, milk, oil, and vanilla extract. Beat on low with a hand mixer for 1 minute until well combined, then beat on high for a full 2 minutes until fluffy. (This step ensures a fluffy cake.) Add grated apple, stir in raisins and wine until combined.
  • Gently combine the egg mixture with the flour mixture using a rubber scraper, folding from bottom to top until just combined and slightly lumpy, ensuring there are no visible pockets of flour. Be cautious not to overmix. Transfer the batter to the baking dish.
  • Layer the apple slices neatly over the batter ensuring they do not overlap too much, you might not use all of the slices. Sprinkle with raw cane sugar and pine nuts.
  • Bake in a preheated oven until a toothpick inserted in the center comes out clean, approximately 30 minutes. Then switch to the broiler to brown the top for about 2 minutes.
  • Take out of the oven and let it cool for a bit before slicing and serving.

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