This cake straddles the seasons, somewhere between autumn (fall) and winter. While our apple trees were finished up by mid-autumn we all know that apples are one of those fruits that store well, so it’s during winter when not much else in the way of fruit is around -bar the beginning hints of citrus- that the apple truly comes into its own. Paired with fragrant rosemary and almonds, this cake is the perfect afternoon treat to have alongside a cuppa.
While I love butter based cakes, I also often turn to olive oil to provide the necessary fat component in cakes, making them dairy-free, giving great texture and a subtle olive oil flavour as well. I also love the ease in which olive oil cakes come together, as they are generally a measure and mix batter. Quick, easy and beautiful to eat.
I imagine this cake would also be lovely topped with thinly sliced pear, or save this recipe for when fig season rolls around again and simply slice them in half before nestling into the batter before baking.
Gluten-free Apple, Almond + Rosemary Syrup Cake
This cake is also really lovely made with pears or figs when in season, in place of the apples.
Ingredients
- 180g (1 3/4 cups) ground almonds (almond meal/flour)
- 110g (1/2 cup) raw caster sugar
- 50g (1/2 cup) tapioca flour (starch)
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon fine salt
- 2 large free-range eggs at room temperature
- 80ml (1/3 cup) extra-virgin olive oil
- 60ml (1/4 cup) plant-based milk of your choice
- 1 teaspoon vanilla extract
- 3 medium apples peeled, cored + cut into quarters
- flaked almonds to sprinkle
Rosemary syrup
- 3 tablespoons raw caster sugar
- juice 1/2 lemon
- 2 tablespoons fresh rosemary leaves picked off the stalk
Instructions
- Preheat oven to 180C (350F) . Grease a 24cm round cake tin (line with baking paper if you like, but not totally necessary).
- Combine ground almonds and sugar in a large bowl, whisk to combine. Sieve over tapoica flour, baking powder and salt and whisk again.
- In another smaller bowl, combine eggs, olive oil, milk and vanilla and whisk well. Pour into dry ingredients and stir to combine. Pour into cake tin. Thinly slice apple quarters, trying your best to keep each quarter together. Arrange sliced apples on top of the cake batter, gently pressing into the batter to slightly submerge. Sprinkle flaked almonds onto any exposed bits of batter and bake40-45 minutes or until the apples are tender and a skewer inserted into the cake comes out clean. Remove from the oven and set aside.
- Combine syrup ingredients with 3 tablespoons of water in a small saucepan, bring to the boil, reduce heat and simmer 2-3 minutes or until slightly thickened. Pour or brush over cake. Serve warm or at room temperature. Best eaten within 2 days of making.
Notes
This recipe was created for and first featured in Nourish Magazine, NZ.
