Gluten Free Russian Apple Cake
This rustic apple cake is soft, moist and incredibly delicious and easy to make. It’s nutrient dense and satisfying so it's great to have as a breakfast cake with Greek yogurt the next morning.
6 eggs at room temperature
1 cup granulated sugar (you can use allulose sweetener if you prefer)
1 ¼ cups Bob Mills gluten free flour
½ teaspoon xanthum gum
½ teaspoon baking powder
1 teaspoon vanilla bean paste
6 small granny smith apples, peeled and diced
1 teaspoon confectioners (icing) sugar, for dusting
Preheat the oven to 350 F (180 C). Line the base of a 9 inch springform pan with a ring of parchment paper.
Peel, core and dice the apples.
In a large bowl add the eggs and sugar and beat with a hand mixer until thick and fluffy ribbons form (this takes about 8 minutes). Add the vanilla paste and beat until incorporated.
Sift in the flour, xanthum gum and baking powder, folding until just combined.
Fold in the diced apples and pour batter into the prepared pan.
Bake for 45 minutes.
Remove from oven and let stand for 15 minutes before sliding a thin spatula around the edges of the pan to loosen and transfer the cake to a platter.
Dust with icing sugar and and serve on its own or with cream or ice cream.
G'day. Welcome to my blog, where I write about mindful eating. My name is Sally Asher and I'm a wellness author of three books. I hold a Health Science degree and have a passion for behavioral change. I live between South Florida and Melbourne with my husband and two teenagers. My husband and I run a real estate investment company. I love to help people eat mindfully and reconnect with the innate, intuitive sense of eating that we are all born with.