Cake with Apples and Cassava Flour

Ingredients 0/17

Step 1

Heat your oven to 350°F (175°C) and greasing a 9-inch square baking dish. In a small bowl, soak the raisins in Marsala wine while you get the rest ready.

Step 2

Sift the cassava flour into a big bowl, then add the superfine sugar, baking powder, cinnamon, nutmeg, almond meal, and buckwheat flour. Give everything a good mix to combine all the dry ingredients.

Step 3

In another bowl, whisk together the eggs, butter, milk, oil, and vanilla. Use a hand mixer on low for about a minute to blend, then crank it up to high and beat for 2 minutes until the mixture is light and fluffy—that step really helps make the cake airy. Stir in the grated apple, then add the soaked raisins with their wine and mix gently.

Step 4

Now, carefully fold the wet mixture into the dry ingredients using a rubber spatula. Be gentle and take your time, folding from the bottom up just until you don’t see any more flour, but don’t overdo it—the batter should still be a bit lumpy.

Step 5

Pour the batter into your prepared dish, then arrange apple slices on top so they cover the surface without overlapping too much—you might not need all the slices. Sprinkle raw cane sugar and pine nuts over the top for a nice crunch.

Step 6

Bake the cake for about 30 minutes, or until a toothpick poked into the center comes out clean. To get a lovely golden top, switch your oven to broil for a couple of minutes, but keep an eye on it so it doesn’t burn.

Step 7

Let the cake cool for a bit before slicing and serving. It’s delicious warm or at room temperature!