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June 14, 2020

A Delicious Little Bite of Summer: Apple & Pecan Cake. {Gluten-Free Recipe}

We all want to have a treat at some point, regardless of our lifestyle or diet choices.

I’ve recently switched my food choices to gluten-free and have been watching my waistline—and I figured that if I feel like I’m missing out a little, surely there are many others out there who are in the same boat.

Who says gluten-free can’t be yummy?

It’s definitely a lot easier than we think to make gluten-free treats at home. Keep a few essentials in the kitchen cupboard, and you too can whisk up a little something. Enter: this coarse apple and pecan cake. The addition of the cinnamon and orange zest balances the taste and texture very well, with a nut for added crunch.

Ingredients:

1 cup oat flour
3/4 cup coconut flour
1 cup brown sugar
2 tsp cinnamon
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
4 large eggs
1 cup canola oil (sunflower oil will also do)
1 tsp vanilla
1/2 cup orange juice
zest of 1 orange (approximately 3 tbsp)
1  1/2 cups green apple, grated (the sour cooking type)
1 cup pecans, coarsely chopped

Method:

1. Preheat the oven to 170°C (325°F). Grease and line one eight-inch round tin.

2. Using a handheld electric whisk or freestanding electric mixer, with the paddle attachment, mix together the eggs, oil, sugar, vanilla, and orange zest until all combined.

3. In a separate bowl, mix together the oat and coconut flours, cinnamon, baking powder, salt, and bicarbonate of soda.

4. With the mixer running on a low speed, add the dry ingredients to the wet ingredients in two batches, making sure that it’s well incorporated after each addition.

5. Add the grated apples and pecans to the batter, mixing them in thoroughly.

6. Lastly, add the the orange juice until just combined.

7. Pour batter into prepared cake tin and bake for 60-70 minutes or until a metal or wooden skewer inserted comes out clean and dry.

Can be enjoyed as is or with added trimmings. I’ve served it with a velvety orange custard topped with caramelised orange segments. (We made sure that we use the entire orange in different ways, thereby minimising the waste.)

In an airtight container, this cake can be stored in the fridge during the summer months for up to five days. On colder days, just storing in the airtight container will do.

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Olivia Anibal  |  Contribution: 1,535

author: Olivia Anibal

Image: Author's Own

Editor: Catherine Monkman