Gluten-Free Apple Cake with Almond

Ingredients

• 2 eggs (medium size)
• 40 g coconut palm sugar
• 1 tsp vanilla powder
• 0.5 tsp grated organic lemon zest
• 25 g rice flour
• 25 g almond flour
• 0.5 tsp Baking powder
• 750 g apples
• 1 packet gluten‑free vanilla pudding powder
• 450 ml apple juice
• 2 tbsp honey
• 150 ml whipping cream
• 300 g low‑fat quark
• 2 tbsp almond slivers

Instructions

1. 1.

   Beat the eggs with 2 tbsp hot water using a hand mixer until frothy. Mix coconut palm sugar with vanilla powder and sift into the mixture, stirring for 1 minute. Beat for another 2 minutes and fold in lemon zest. Combine flour with baking powder and stir briefly. Spread the batter evenly in a springform pan lined with parchment paper. Bake in a preheated oven at 180 °C (160 °C fan, gas level 2–3) for 25–30 minutes. Let cool slightly before removing from the pan; set on a cooling rack.

2. 2.

   Wash, peel, quarter, and core the apples. Slice the quarters into thin wedges. Whisk the pudding powder with a little apple juice. Bring the remaining apple juice to a boil with 1 tbsp honey, then stir in the prepared pudding mixture. Fold in the apple wedges and let the cream cool. Line the cake base with a ring. Spread the apple cream over it and refrigerate for 2–3 hours.

3. 3.

   Remove the ring before serving. Whip the cream until stiff peaks form. Mix the quark with the remaining honey, then fold spoonfuls into the whipped cream. Spread the quark‑cream mixture over the cake. Toast the almond slivers in a hot pan without fat and sprinkle them on top.