The apple and walnut cake is a delicious pantry cake with a very soft and fragrant texture. Naturally gluten-free, it can also be made with all-purpose flour. This cake is perfect for breakfast or a snack. It can also be enriched with raisins previously softened in rum. Moreover, it is naturally lactose-free.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.6 cups gluten-free rice flour (or all-purpose flour)
- 0.8 cups sorghum flour (gluten-free or all-purpose flour)
- 4 eggs
- 2/3 cup sugar
- 7 tbsp extra virgin olive oil
- 2/3 cup orange juice (or water)
- 1 tsp baking powder (gluten-free)
- 3 Fuji apples
- 3/4 cup walnuts (shelled)
- 1 lemon (grated zest)
Tools
- 2 Bowls
- 1 Mixer
- 1 Cake pan
- 1 Spatula
- 1 Knife
- 1 Grater
Steps
Grate the lemon zest and set aside. Peel the apples and cut them into thin slices about 1/8 inch thick. Place them in a bowl with the lemon juice.
Break the eggs into a bowl and add the sugar. Beat with an electric mixer until the mixture is light and frothy. Add the oil and beat again.
Combine the sifted flours with the baking powder. Pour in the orange juice and mix again with the electric beaters.
Finally, add 3/4 cup of chopped walnuts with the grated lemon zest. Mix with a spatula.
Pour into a 9-inch greased and floured pan. Decorate with the apples and remaining chopped walnuts.
Bake in a preheated static oven at 350°F for 45 minutes. Remove from the oven and let cool. Unmold onto a serving plate and decorate with powdered sugar.
IMPORTANT: Consult the Italian Celiac Association manual and read the ingredients carefully to ensure they are gluten-free.
Tips
It keeps for 4-5 days in a cake container in a cool place.
FAQ
Can I make the apple and walnut cake with regular flour?
Of course, you can substitute rice and sorghum flour with all-purpose flour in the same quantities.
