This is an old recipe which we updated because of my wheat intolerance. It ticks the box “can give it to others” in as much as its virtually indistinguishable from the non-wheat-free version and isn’t more difficult to make.
Ingredients (enough for a 7 inch cake tin)
- Cooking apples (enough to cover the bottom of the 7 inch cake tim, we used two large ones from our garden store);
- 2 tbsp brown sugar;
- 1 tbsp golden syrup;
- 1/4 tsp ground cinnamon;
- 100g gluten-free self-raising flour;
- 1 egg;
- 50g margarine;
- 50g caster sugar;
- 4 tbsp milk;
- grated nutmeg
Grease the cake tin, peel, core and thinly slice the apple and layer it into the bottom of the tin (the more apple the richer the cake will turn out) add the syrup, sugar, cinnamon & nutmeg then cover and cook in the oven at 180C – 200C for about 15-20 minutes.
Melt the margarine (we used the microwave on low power) and beat the egg in a cup. Make a cake mixture with the flour, salt, sugar, egg, milk & margarine, mixing it well. Then pour or spoon it onto the hot apples smoothing it off if it needs it.
Return the whole to the oven and cook it uncovered for a further 30 minutes or until cooked, then turn it out onto a serving dish and serve with custard, cream or creme fraiche.
Simple and effective.