The cinnamon apple cake with rice flour is the classic pantry cake, typically wintery, to be enjoyed with a hot cup of tea for snack or breakfast. This cinnamon apple cake is naturally gluten-free and lactose-free, light and tasty. 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 cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 4.2 oz sugar
- 3.5 oz rice oil
- 1.6 cups gluten-free rice flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1 tsp ground cinnamon (gluten-free)
- 3 apples
- 1 tsp ground cinnamon (gluten-free)
- 1 lemon
- 1 tbsp brown sugar
- 2 tbsps sliced almonds
Tools
- 1 Measuring cup
- 1 Immersion blender
- 2 Bowls
- 1 Cake pan
- 1 Whisk
- 1 Knife
Steps
Peel the apples and cut them into slices about 1/8 inch thick.
Mix them with the lemon juice and zest, brown sugar, and cinnamon, and let them infuse.Pour the oil into the measuring cup, 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 onto the flour.
Mix with a whisk, then add the cinnamon and leavening agent.Combine and pour into a 9-inch pan previously oiled.
Place the apples over the base.
Bake in a preheated static oven at 356°F for 40 minutes.Decorate with sliced almonds.
Remove from oven and take out of the mold once cooled.
WARNING: consult the Italian Celiac Association handbook and carefully read the ingredients to ensure they do not contain gluten contamination.
Tips
Store in a cake container for 3-4 days at room temperature.
FAQ (Questions and Answers)
How can I replace cream of tartar and baking soda?
Cream of tartar and baking soda can be replaced with 7 g of baking powder.
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