Gluten-free Apple Almond Cake
Taken from Carol Kicinski's book, Simply. . .Gluten free Desserts, Gluten free Apple Almond Cake earns high reviews from everyone, even wheat flour lovers.
- 1 3/4 cup sugar
- 1 cup (heaping) unsweetened applesauce
- 8 large Nature's Yoke eggs
- 3 1/4 cup almond meal
- 1 tbsp fresh squeezed lemon juice
- 3/4 cup sliced almonds
Topping
- 3 tbsp sugar
- 1 tbsp cinnamon
Preheat oven to 350 degrees. Spray a 10-inch spring form pan with gluten-free, nonstick spray. Line pan with parchment paper, cut to fit.
Put the sugar in food processor (or blender) and process for 1 minute. Add the rest of the cake ingredients and process to a puree. Scrape batter into prepared pan.
Sprinkle the almonds on top of cake. Mix together sugar and cinnamon and sprinkle evenly over almonds.
Bake the cake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then remove sides of the pan and cake from the bottom of pan.
Peel off parchment paper and place on serving plate.