Torta di Mele (Apple Cake)

(Recipe from Mama Me Gluten Free (dot) com) and adapted from A Family Farm in Tuscany

Makes one 8-inch cake, about 8 servings


3 eggs

1 cup (200 g) sugar

30 grams almond flour*

30 grams millet flour*

60 grams brown rice flour*

60 grams tapioca starch/flour*

1 1/4 teaspoons ground chia seed*

1/2 cup (120 ml) whole milk

2 1/2 tablespoons (40 ml) butter, melted

2 teaspoons (10 g) baking powder

1/2 teaspoon (3 ml) vanilla

3 medium apples, about 1 3/4 pounds (800 g), peeled, cored, and cut into wedges 1/8 inch (3 mm) thick

Powdered sugar as garnish

Vanilla ice cream (optional)

(*Sarah's original non-GF recipe calls for 1 1/2 cups or 180 g unbleached all-purpose flour rather than these flours and ground chia seed)


Preheat oven to 350 degrees F (175 degrees C).

Butter and flour an 8-inch (20 cm) springform pan, tapping the pan to remove excess flour; set aside.

Combine the eggs and sugar in bowl of electric mixer. (Caneel's note: I used paddle attachment.) Beat at medium-high speed for 5 minutes, or until pale lemon in color and thickened. Gradually add the flour, milk, and butter, stopping to scrape down the sides of bowl after each addition. Beat at low speed until each ingredient is blended, then increase speed to medium high and beat for 3 minutes. Add the baking powder and vanilla and beat an additional 2 minutes to blend well.

Turn batter out into the prepared pan. Arrange the apple slices vertically, with the core side down, in concentric circles in the batter, beginning with the outside edge of the pan and continuing to the center. The arrangement of the apples should resemble a rose in full bloom. (Caneel's note: I'm sure I didn't do this decoration justice, at all, in my blundering attempts of this.)

Bake in preheated oven for about 50 minutes, or until a wooden pick inserted in center of cake comes out clean and apples are lightly browned.

Remove from oven and cool for 10- minutes. Remove the sides of the springfom pan. To serve, cut the warm cake into slices, then scatter powdered sugar over each serving. Add a scoop of vanilla ice cream to each serving, if desired.