Monday, 18 January 2010


A little sweet something for my sweet man. He misses out on many of the treats in this house as they are not always gluten free. So while a batch of 'full of gluten' chocolate chip biscuits were in the oven, I whipped up this apple tea cake just for him.

I have had many hit and misses using regular recipes but substituting gluten free flours. Some baked goods do not fare well but others, like this apple cake, seemed to do OK. This is a recipe adapted from 'Little Kitchen', and I made it an even speeder version. Instead of rubbing in the butter, I threw all the dry ingredients in the food zizzer, added the butter and zizzed it, just as you would when you make pastry. I then tipped the mix into a large bowl and mixed in the liquids. This may not be the correct method, but when its 36'c and you are stood next to a blazing oven, that will do, thank you.

'Little Kitchen' is one of Minnie's cook books that can be found here. Its a fabulous book - full of proper recipes, not just 'how to put carrot eyes on a sandwich' type things. It has savouries and sweets and some special treats. And it includes very easy to follow recipes with illustrations of all the equipment you will need. Minnie can scoot off around the kitchen collecting all the required bowls and spoons while I heat the oven or sharpen the knives! Although Minnie still fusses over food, so enjoys 'reading' her cook books and suggesting things to make.

(Super Fast) Apple Tea Cake
adapted from Little Kitchen
1 1/2 cups of plain flour (substitute Gluten Free flours)
1 1/2 tsp (gluten free) baking powder
1/2 tsp salt
6 Tablespoon Sugar (I think in all I used 5 Tablespoons of sugar)
1/4 cup butter - softened
1 egg
3/4 cup Milk
2 Medium Apples, peeled, cored, and cut into slices
1/2 tsp cinnamon
double cream to serve (optional, but essential in this house)

Pre-heat oven to 180'c.
Grease sides and base and line base of a spring form pan (In find this easier than the square cake tin recommended in the recipe)
Sift flours and baking powder, add to zizzer (food processor). Add butter and zizz until butter combined. (Or the correct method is to put flours and baking powder in a bowl and rub in butter).
Put flour butter mix in large bowl. Add 4 Tablespoons sugar, reserving 2 Tablespoons for topping (adjust if you are using less sugar).
In smaller bowl, whisk egg and milk.
Add egg and milk to dry ingredients. Mix until smooth batter. You may need more liquid here if you are using Gluten Free flours.
Pour batter into tin.
Arrange apples on top, pushing down a little into the batter.
Mix cinnamon with remaining 2 Tablespoons sugar and sprinkle on top of cake.
Bake at 180'c for around 30-40 minutes or until done.


Tricia said...

That looks lovely. Thanks for sharing your super fast version :-)

I'll definately give it a go.

Barbara said...

Mmm, I think I might have to try that...


Hope's Mama said...

Oh yum that is my kind of cake. And yeah, the double cream is essential!

Claire (ethel loves fred) said...

Parker got this book for Christmas - love the illustrations, plus it will last for years!

katiecrackernuts said...

I saw your teackae yesterday but was avoiding looking too closely given my new found age problem and fear of lumpy bits - a stoop in particular. You are funny. I reckon we could still be skater chicks. Really, maybe roller derby girls. The bones would take longer to mend though.