© Aurélie Jeannette
What a pleasure to enjoy a yummy treat at tea time. So, let’s imagine a cake that can satisfy everyone and even all those who are on a no- gluten diet! Concocted with no-gluten flours, blond sugar cane and good organic eggs, the dough is enhanced with nuts from Grenoble and apples to bring both crunchy and soft sensations!
Prepararation : 25 min
Cooking: 40 min
For 1 cake
With a knife, crush them coarsely.
Peel and dice up the apple.
In a salad bowl, mix the flour and the yeast, then the diced up apples and the crushed nuts.
Preheat the oven at 170°C.
With a whisk, whip together the soft butter and the sugar during 5 minutes.
Add the eggs one by one incorporating them entirely between each addition.
Finally, add the flour-yeast-apple-nut mix and stir with a spatula or a spoon without insisting, just enough to make the flour disappear.
Pour the dough in a cake mould shirted with sulfurized paper. Bake for about 40 minutes. Verify the cooking with the tip of a knife: it must come out dry.
Unmould within 15 minutes and allow to cool on a grill.
For a glossy touch: For a glossy cake, when it’s cold, you can coat it with quince or lemon jelly heated in a pan. And for a nutty reminder, place on top a few nice kernels that you will shine up with jelly!
Also discover the recipe for no-gluten and no-lactose pancakes and the vanilla fritters by Christophe Adam.