sharing recipes from one generation to the next
I’ve already told you lots of stories about my Love’s love of apples cooked into pudding, pies and cakes. Last year we even went to the extreme of taste testing different varieties of cooked apples in an effort to satisfy his exacting demands. With cooler days having finally arrived in Brisbane I’ve been feeling a keen sense of obligation to make a sweet something with apples, afterall, a way to man’s heart is through his stomach and I don’t want to stumble this late stage in the game.
For the entire time he’s been in my life he’s talked about the cake his mate’s Mum used to make when they were kids, so I thought I’d have a go at reproducing the flavours and textures of Mrs. Cross’s Streusel Cake. I had little direction, his memory of the cake is no more than a general impression, so I consulted household recipes from the 1950s, referred to modern adaptations and came up with this delicious gluten free Apple Streusel Cake.
It looks like my marriage is safe….
Apple Streusel Cake – Gluten Free
120g pecans, coarsely chopped
2 tablespoons brown rice flour
4 tablespoons brown sugar
2 teaspoons cinnamon
30g butter, melted
2 pink lady apples
60g pecans, finely chopped
1/2 cup castor sugar
1/2 cup gluten free oat flour **
1/2 cup brown rice flour
1/3 cup GF plain flour
3/4 teaspoon xantham gum
1 teaspoon bicarbonate soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
4 tablespoons natural yoghurt
125g unsalted butter, melted and cooled
2 teaspoons vanilla essence
Juice of 1/2 lemon
Preheat the oven to 170C.
Grease a 20cm deep springform pan and line the base and sides with baking paper.
Make the topping by mixing together the nuts, sugar, flour and spice then stirring through the melted butter. Set aside.
Peel, core and roughly chop the apples. Toss in the lemon juice and set aside.
Put all the dry ingredients into a large mixing bowl and use a wire whisk to throughly blend them together.
In a separate bowl, whisk together the eggs then whisk in the yoghurt until smooth.
Add the melted butter to the egg mixture and whisk until the mixture emulsifies.
Drain the apples and stir them into the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until thoroughly combined.
Pour the batter into the cake tin and smooth the top.
Scatter the topping evenly on top of the cake then gently press it onto the surface .
Bake for approximately 1 hour or until a skewer inserted into the centre comes out clean.
If the nuts brown too quickly, cover the cake loosely with foil.
Remove the cake to a wire rack, remove the outer ring of the cake pan and cool before slicing.
Delicious with a dollop of sweet Greek yoghurt.
**If gluten free oat flour is difficult to source, simply process GF rolled oats into a fine meal.