APPLE CAKE
My sons and husband really enjoyed this
cake which is more apple than cake. This
recipe is adapted from Dorie Greenspan’s recipe. She is an amazing cookbook author - similar to Julia Child in recipe writing style and prowess. Julia Child has since passed away but lived to a very ripe old age - into her nineties, notwithstanding the fact that she ate as she pleased and loved butter and was not a small woman! Julia was influential in my own life and I have blogged about her before. Did any of you see the movie Julie and Julia, I think it was called? I loved it! My son, Daniel, got the movie for me as he knew I would enjoy it. I watched it when my husband was overseas (for 5 weeks) visiting his folks and friends in South Africa and the boys were visiting me at home one weekend during that time. I was home editing for the first Low-Carbing Among Friends. Maybe next time I can go with Ian. :)
14 tbsp Gluten-Free Bake Mix,
(210 mL) (CLICK bake mix for recipe)
3/4 tsp
baking powder (3 mL)
1/8 tsp salt (0.5 mL)
4 apples, peeled, cored and
chopped into 1-inch pieces
(Granny Smith Apples – if large, use only 3)
2 tbsp water (30 mL)
Granular sweetener to equal 1 1/2 tbsp sugar (22 mL)
2 eggs
2 tbsp granulated erythritol (30 mL)
2 tbsp rum (30 mL)
1/2 tsp vanilla extract (2 mL)
1/2 cup butter, melted (125 mL)
Preheat oven to 350°F (180°C). Spray a round piece of parchment paper with nonstick
cooking spray on both sides and line 8-inch (20 cm) springform pan.
In medium bowl,
combine Gluten-Free Bake Mix, baking powder and salt.
Place prepared apples
in casserole dish, sprinkle water over apples, replace lid and microwave on
high 2 minutes or 3 minutes if your microwave oven is not so powerful. Apples
will be almost tender. Drain and sprinkle with sweetener; toss apples to coat.
In food processor,
process eggs. Add Liquid sweetener, erythritol, rum and vanilla extract;
process. Add half dry indgredients and
half melted butter; process.
Repeat. Fold in apples, so that
fruit is coated. Scrape into prepared
pan. Bake 30 minutes, or until golden
brown.
Serve with Crème Fraiche, page 52, or Ice Cream Custard, page 75, Low-Carbing Among
Friends, Volume-1, if desired, however, this cake is great all by itself,
which is how we enjoyed it!
Yield: 10 generous servings
1
serving
175.2
calories
3.0
g protein
13.5
g fat
8.7
g net carbs
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