Gluten free apple and nut cake

by Ed Halmagyi


  • 6 medium green apples, peeled
  • 500g dark brown sugar
  • 350g unsalted butter
  • 1 tsp natural vanilla extract
  • 1 tsp ground nutmeg
  • 6 eggs, separated
  • 100g rice flour
  • 200g almond meal
  • 150g hazelnut meal
  • ½ tsp cream of tartar


1 Preheat oven to 170°C. Cut the apples into eights and combine in a frying pan with 150g sugar and 50g butter. Cook over a medium heat until the apples are softened, then divide the apples and syrup between two lined loaf pans.
2 Place the remaining butter and sugar in the bowl of an electric mixer and beat on high speed for 5 minutes, until very light, then fold in the egg yolks. Mix in the rice flour and nuts gently.
3 Whisk the whites and cream of tartar to soft peaks and fold in gently, then spoon over the apples and bake for 40 minutes until a skewer can be inserted and removed cleanly. Cool on a wire rack.