Apple flower cake with a hint of cardamom... & completely gluten-free

Ingredients:

– 2 red apples

– 1/2 a lemon, juice only

– 1 lt boiling water

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– 115g unsalted butter, room temp

– 90g dark brown sugar

– 25g white sugar

– 3 large eggs, room temp

– 75g almond flour

– 25g corn starch

– 150g oat flour

– 1 1/2 tsp baking powder

– 1/8 tsp xanthan gum

– 1/4 tsp salt

– 1/4 tsp cardamom

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– 2 tbs icing sugar

Directions:

1. preheat the oven to 170C. Grease & line a 20cm spring-form cake tin with parchment & set aside.

2. combine the lemon juice & boiling water in a bowl & set aside.

3. peel & core the apples. Slice into thin strips approx. 1-2mm in width & transfer into the boiling water (the lemon will keep them from browning & the heat will soften them to make them easier to work with).

4. combine the butter & sugars in the bowl of your stand mixer & cream. Add the eggs one at a time & beat thoroughly between each addition.

5. scrape down the sides of the bowl, add the dry ingredients & beat the mixture again until smooth. Transfer into your cake tin & smooth into an even layer.

6. drain the apple slices from the water. Starting from the outside edge, start arrange the apples in a circle & continue going until all the batter is covered (see video).

7. lightly sprinkle with sugar & place in the oven. Bake 30 to 45minutes or until a sewer can be inserted into the middle of the cake & comes out clean.

8. remove from the oven & allow to cool before removing it from the tin. Dust with icing sugar & serve.