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Gluten-free tea cake

A slice a day might not keep the doctor away, but this beautiful apple cake will definitely give your sweet tooth a reason to smile! - by Better Homes and Gardens
  • 07 Nov 2016
Gluten-free tea cake
Chris L Jones
Prep: 20 Minutes - Cook: 60 Minutes - Serves 8
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Ingredients

• Melted butter, to grease

• 2 red-skinned apples

• 1 Tbsp lemon juice

• 125g butter, softened

• ²⁄³ cup low-GI cane sugar

• 2 eggs

• 2 cups gluten-free self-raising flour

• 2 tsp xanthan gum

• 1 tsp cinnamon

• ²⁄³ cup milk

• Extra 20g butter, melted

• Extra 1 Tbsp low-GI cane sugar

Method

  1. Preheat oven to 180°C. Grease a 20cm round springform cake tin with melted butter, then line with baking paper.

  2. Core and quarter apples, then thinly slice and place in a small bowl. Add lemon juice and cover with cold water to prevent apple turning brown

  3. Put butter and sugar in a large bowl and beat, using an electric mixer, until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour, xanthan gum and cinnamon over butter mixture. Add milk and, using a large metal spoon, fold flour and milk into mixture until combined. Spoon into prepared tin and smooth surface.

  4. Drain apple, then arrange slices, slightly overlapping, over top. Bake for 55-60 minutes or until cooked through when tested with a skewer. Brush top of cake with extra butter. Sprinkle with extra sugar. Serve warm.

     

    Click here for 'The gluten-free pantry'

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