Spiced Apple Cake - Gluten Free

This is what my Wednesday afternoons usually look like.

Spiced Apple Cake - Gluten Free

adapted from here

225g unsalted butter, room temperature and cut into small cubes, plus extra for greasing

450g apples (I used Pink Lady), chopped

100g pitted prunes

100g sultanas

2 tablespoons honey

4 eggs, beaten

1/4 cup brown sugar

100g brown rice flour, plus 1 teaspoon extra for sprinkling

30g quinoa flour

20g potato flour

100g ground almonds

1/4 teaspoon salt

1 1/2 tablespoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

50g pecans, roughly chopped

2 tablespoons demerara sugar

Preheat the oven to 180C (350F). Grease the base and sides of a 23 cm round cake pan with butter and line with baking paper. Set aside.

Put the butter, apples, prunes, sultanas and honey into a food processor and blitz until it is a fine mush. Add the eggs and blitz again briefly.

In a separate bowl, combine the brown sugar, brown rice flour, quinoa flour, potato flour, ground almonds, salt, baking powder, cinnamon, ginger and nutmeg. Add the apple mixture and stir to combine.

Pour the batter into the prepared pan. Mix the chopped pecans and demerara sugar with the teaspoon of brown rice flour and scatter over the top. Bake for 50 - 60 minutes until golden and cooked through. Leave to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.