Gluten Free Torta di Mele Italian Apple Cake

Ingredients:

 

160g sugar

245g QUeen Milling Superfine Pancake Mix (sifted)

85g unsalted butter (melted)

115g warm milk

2 extra large eggs

900g apples (any variety, approximately 4 extra large)

2 tsp baking powder

½ tsp baking soda

1 tsp salt

1 tsp vanilla

1 tbsp lemon zest

2 tbsp sugar

3 tbsp powdered sugar

1 tsp cinnamon (optional)

 

Directions:

 

Peel apples. Dice half of the apples into chunks.  Thinly slice the other half apples for topping.

 

Preheat oven to 350F and butter/spray 8-9 inch springform pan.

 

Beat sugar and eggs until fluffy.  Stir in melted butter, milk, vanilla, lemon zest.

 

In separate bowl sift flour, baking powder, baking soda, salt, and cinnamon (if using) and then fold into wet mixture.

 

Add diced apples and fold in.  Pour into greased springform pan.

 

Top with apple slices and sprinkle with 2 tbsp sugar.  Bake 45-55 minutes, or until toothpick inserted in middle comes out clean.

 

When finished cooking, remove from oven and let rest for 10 minutes before removing springform sides. 

 

Dust with powdered sugar before serving.