Apple Cake with Crème Fraîche Recipe Video
Nine o’clock in the morning. It’s one of those grey days, when everything looks miserable and washed out. Dark clouds loom on the horizon, threatening to break open and fill the day with rain and, if possible, even more greyness…
Time to bake.
I peer into the fridge and find a pot of crème fraîche. I scan the fruit basket, and the lovely redness of crisp organic apples calls to me. In the cupboard, my eyes find brown rice flour, vanilla and cinnamon…
It’s apple cake time.
Ingredients
2 medium eggs
2 teaspoons pure vanilla extract
150 gr caster sugar
200 gr crème fraîche
1 pinch of salt
100 gr potato flour
100 gr brown rice flour
3/4 teaspoon cinnamon
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
3 medium apples
juice of 1/2 lemon
icing sugar for dusting over cake
Directions
Preheat the oven (static) to 180° (355° F)
In a bowl, mix all the dry ingredients with a fork – potato flour, brown rice flour, salt, cream of tartar, bicarbonate of soda, cinnamon.
Core, peel and slice the apples, put the slices in another bowl and drizzle the lemon juice over, to prevent them getting dark.
In a separate bowl, pour the eggs, vanilla extract and sugar. Beat for about 4 or 5 minutes with an electric mixer, until the egg mixture is pale, thick and doubled in volume.
Add the crème fraîche and beat for about half a minute, until combined.
Add the dry ingredients and mix quickly with a spatula or wooden spoon until fully incorporated.
Pour in the apple slices and stir quickly until mixed it.
Pour the cake batter onto a 20 x 20 cm (8 x 8 in) baking tin lined with parchment paper. Make sure that the parchment paper overhangs, so it’ll be easier to lift the cake.
Depending on your oven, bake for about 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Lift the cake from the tin and place on a wire rack to cool, then dust with icing sugar. Cut into cubes and serve.
Store in an airtight container at room temperature for 3 days.
This video is a creation of positivelybeauty. You can visit positivelybeauty for complete recipes, and more videos.
In a bowl, mix all the dry ingredients with a fork – potato flour, brown rice flour, salt, cream of tartar, bicarbonate of soda, cinnamon.
Core, peel and slice the apples, put the slices in another bowl and drizzle the lemon juice over, to prevent them getting dark.
In a separate bowl, pour the eggs, vanilla extract and sugar. Beat for about 4 or 5 minutes with an electric mixer, until the egg mixture is pale, thick and doubled in volume.
Add the crème fraîche and beat for about half a minute, until combined.
Add the dry ingredients and mix quickly with a spatula or wooden spoon until fully incorporated.
Pour in the apple slices and stir quickly until mixed it.
Pour the cake batter onto a 20 x 20 cm (8 x 8 in) baking tin lined with parchment paper. Make sure that the parchment paper overhangs, so it’ll be easier to lift the cake.
Depending on your oven, bake for about 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Lift the cake from the tin and place on a wire rack to cool, then dust with icing sugar. Cut into cubes and serve.
Store in an airtight container at room temperature for 3 days.
This video is a creation of positivelybeauty. You can visit positivelybeauty for complete recipes, and more videos.
Editors Review
Easiest Apple Cake ever ! This recipe video shows you how easy it is to make the apple cake with the most common of ingredients. Sour cream, gluten-free flour and apples combine to give you the crisp and fresh flavour of an apple cake. This cake, when fresh and warm, is sure to uplift the darkest of moods on a cloudy and wet day and the cubes can be stored for later usage.Chef
