The cinnamon apple cake with rice flour is the classic pantry cake typically winter to enjoy with a steaming cup of tea for a snack or breakfast. This cinnamon apple cake is a naturally gluten-free and lactose-free, light and tasty recipe. To create this cake I chose the 5-minute cake with rice flour (video recipe) as a base and for this reason it can be made quickly using an immersion blender.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 4.2 oz sugar
- 7 tbsp rice oil
- 1.67 cups gluten-free rice flour
- 1 tsp cream of tartar
- 0.6 tsp baking soda
- 1 tsp ground cinnamon (gluten-free)
- 3 apples
- 1 tsp ground cinnamon (gluten-free)
- 1 lemon
- 1 tbsp brown sugar
- 2 tbsp sliced almonds
Tools
- 1 Pitcher
- 1 Immersion blender
- 2 Bowls
- 1 Cake pan
- 1 Whisk
- 1 Knife
Steps
Peel the apples and slice them about 1/16 inch thick.
Mix them with the lemon juice and zest, brown sugar, and cinnamon, and let them marinate.Pour the oil into the pitcher, add the eggs and sugar, then blend with the immersion blender until smooth and homogeneous.
Sift the flour into a bowl. Pour the egg, oil, and sugar mixture over the flour.
Stir with a whisk then add the cinnamon and cream of tartar.Mix well and pour into a 9-inch cake pan that has been previously greased.
Place the apples on top of the base.
Bake in a preheated static oven at 350°F for 40 minutes.Decorate with sliced almonds.
Once cooled, remove from the mold.
ATTENTION: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination.
Advice
Store in a cake container for 3-4 days at room temperature.
FAQ (Questions and Answers)
How can I substitute cream of tartar and baking soda?
Cream of tartar and baking soda can be replaced with 0.25 oz (7 g) of baking powder.
