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