Gluten-free honey apple cake with salted caramel sauce

Name: Gluten-free honey apple cake with salted caramel sauce
Yield: 1 serving
Ingredients: ½ cup brown sugar; ½ cup oil; ¾ cup apple butter; ½ cup honey; 1 teaspoon cinnamon; 3 eggs; 2 cups almond flour; 1 cup of gluten-free mix; 2.5 teaspoons baking powder; 1 cup of strong; 2 apples; For salted caramel sauce:; ½ cup sugar; ¼ cup water; ½ cup heavy cream; 3 tablespoon. unsalted butter; ½ teaspoon Maldon sea salt; For serving:; 2 cups lactose-free whipped cream

User Reviews

5.0

231 reviews

Excellent

Course
Dessert
Cuisine
Fusion, Israeli

Gluten-free honey apple cake with salted caramel sauce

Ethan Patterson

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This honey apple cake is incredibly moist, gluten-free, soaked with honey and decorated with sliced apples. Topped with salted caramel sauce and whipped cream, you couldn't want for a sweeter start to the year (though you can also skip the salted caramel sauce and the cream, and just serve this as a regular weekend cake). Salted caramel sauce by Bon Apetit https://www.bonappetit.com/recipe/gateau-breton-aux-pommes, and cake adapted from Carine Goren https://www.carine.co.il/page_3279.

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Ingredients

½ cup brown sugar
½ cup oil
¾ cup apple butter apple sauce, or more oil
½ cup honey
1 teaspoon cinnamon
3 eggs
2 cups almond flour 200 grams
1 cup of gluten-free mix corn flour (not cornstarch!), or brown rice flour (150 grams)
2.5 teaspoons baking powder
1 cup of strong boiling hot tea (out of two tea bags)
2 apples
For salted caramel sauce:
½ cup sugar
¼ cup water
½ cup heavy cream
3 tablespoon. unsalted butter
½ teaspoon Maldon sea salt
For serving:
2 cups lactose-free whipped cream

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Instructions

To make salted caramel sauce (this can be done up to five days ahead): Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Once it comes to a boil (this should happen quickly), continue cooking on medium-high heat, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color (this should take about 8–10 minutes - err on the side of remove pot from heat a bit earlier rather than later, because caramel burns EASILY). Remove from heat and add cream slowly, stirring very gently (mixture will bubble vigorously).
Return to medium heat and cook, stirring occasionally, until smooth, about a minute. Remove from heat and mix in butter and salt. Pour caramel sauce into a small heatproof jar or bowl, let cool, and stir until ready to use.
Preheat oven to 350F or 170C. Boil some water for tea, and make a strong cuppa - out of two tea bags, preferably. Peel and core apples, and slice into thin crescents.
In a large bowl, whisk together sugar, oil, apple butter, honey, eggs and cinnamon.
Sift both types of flour into bowl through a flour sifter, or a colander, in order to avoid lumps. Add baking powder, and whisk to combine.
Add boiling hot tea to bowl in 2-3 pours, whisking constantly to combine.
Generously oil a springform pan. Arrange apple slices in a single layer at the bottom of the pan, fanning them out in circles. Pour cake batter on top.
Bake cake in a 350F oven for 45 minutes, or until a toothpick inserted in the middle comes out clean, and cake is firm but springy. Let cool a bit, then run a knife around the sides and under the bottom, cover pan with a plate, and remove cake from springform pan, turning it onto the serving plate with the apple slices on top.
Serve cake with whipped cream and salted caramel sauce on top, just with salted caramel sauce, just with whipped cream, or just as is.