Apple sponge (gluten free!)

Spring is being a total tease at the moment, one day it’s warm and sunny and the next it’s back to a cold wind. It messes with ones wardrobe. It does have one redeeming factor though, and that is pudding. It’s still OK to have a warm and comforting pudding.

This apple sponge is light and delicious. It’s gluten free thanks to the rice flour and almond meal, and contains fruit so strictly speaking, you could have it for breakfast. (Let’s make pudding for breakfast a thing.) I don’t mind if the cooler weather stays around a little longer, if it means puddings like this do too.

Processed with VSCO with s1 preset

Ingredients

6-8 Granny Smith apples
1 lemon
2 tablespoons brown sugar
30g butter
Cinnamon to taste
4 eggs
150g caster sugar
½c rice flour
½c almond meal
1 teaspoon baking powder
¼c sliced almonds, toasted

Method

Juice the lemon and tip the juice into a medium sized bowl.
Peel, core, and slice the apples, tossing them into the bowl as you go. Every so often, stir the slices so they get coated in lemon juice which will stop them turning brown.
In a large frypan, gently heat the sugar and butter over medium-low heat. When the butter is melted, tip in the apples and gently turn to coat.
If you’re using cinnamon, sprinkle it over now.
Cook the apples for 10 minutes, stirring occasionally, or until the apples have softened.


Tip them into a casserole dish and allow to cool while you prepare the sponge mixture.
Preheat your oven to 170°C fanbake. In a small bowl, whisk together the flour, almond meal and baking powder and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together until light and creamy, 6-8 minutes.
Remove the bowl from the stand and sprinkle over the flour mixture. Gently fold it in, being careful not to deflate the mixture.
Spoon it over the cooled apples and then sprinkle with the sliced almonds.
Bake for around 45 minutes, or until a skewer comes out clean.
Remove from the oven and serve warm, with ice-cream or whipped cream.

Processed with VSCO with s1 preset

Notes

  • You can substitute all or some of the rice flour/almond meal for plain flour.
  • You can also use any stewed fruit.

© Once Upon An Egg. All images and content are copyright protected. Please don’t use my images without permission. If you want to republish this recipe, please re-write it in your own words, or link back to this post for the recipe.

Advertisements