This toffee apple cake is gluten-free and deliriously good. Serve with a drizzle of honey syrup and you’ve got yourself a winning afternoon tea.
2-3 medium-sized apples, sliced (I leave the cores in)
2⁄3 cup brown sugar
1 1⁄4 cup gluten-free flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon mixed spice
1⁄2 teaspoon salt
2 large eggs
3⁄4 cup plain yoghurt
2 teaspoons vanilla extract
Whipped cream to serve
2 tablespoons honey
1 tablespoon butter
1. Preheat oven to 180°C. Line a 23cm cake tin with baking paper, making sure it comes up the sides.
2. Melt the butter in a small pot over medium heat. Cook it until it bubbles and foams then turns brown and separates – about 3-4 minutes. Cool.
3. Toss sliced apples with half the brown sugar and scatter these into the cake tin.
4. Combine flour, baking powder, baking soda, mixed spice, salt and remaining brown sugar in a medium bowl. In a measuring cup or smaller bowl, whisk eggs, yoghurt and vanilla together and add this mixture to the dry ingredients. Mix it to just blend. Whisk in the browned butter until you have a smooth batter. Scrape batter over the apples.
5. Bake for 25-30 minutes or until cake springs back to the touch. Cool for 5 minutes then run a knife around the edges to loosen. Place a large serving plate over the cake and flip it so it turns out, apple side up.
6. Warm honey and butter together to form a syrup.
7. Serve slices with whipped cream and drizzle with honey syrup.