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Gluten Free Apple and Rhubarb Cake
Gluten Free Cake
Even when it is not strictly necessary to eat only gluten free food, I find that such food is easier on the digestive system. This cake is a good example as it is moist, nutritious and tasty and can be enjoyed by all the family unless they have other dietary needs. I keep it in the refrigerator and it seems to keep quite well - well, long enough, as it seems to disappear quite quickly.
This Gluten Free Apple and Rhubarb Cake also has another advantage: it can be used as a dessert. As it is moist and contains the fruit and nuts, a slice placed in a dessert bowl and served with custard, cream or ice-cream can always make a popular dessert, especially with a decoration sprinkled on the top.
I'm not particularly fond of lots of icing on top of a cake, so, as you can see in the photo above, this one is bare, but to me, it tastes just great. However, if you prefer icing on the top a quick one with melted butter, icing sugar and lemon juice is good - you can even add a little lemon zest.
- 1½ cups stewed apples and rhubarb, sweetened, but not overly
- 2 eggs, medium sized
- 2 cups self-raising flour, organic gluten-free
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¾ cup sugar, brown
- 1 cup walnuts, small pieces
- ⅓ cup oil, organic olive or other vegetable cooking oil
- Preheat the oven to 180⁰ C or 350⁰ F. Beat the eggs in a good-sized basin.
- Add the stewed apples and rhubarb, sugar and oil and fold together gently.
- Fold in all the dry ingredients. By folding them in, the apple retains as much of its shape as possible.
- Lightly oil the cake tin and line it. With this cake I often omit greasing the tin and line it with foil. Voilà, no tin to wash.
- Pour mixture into cake tin. The mixture should be flat as it is quite moist. A square tin is best for slicing the cake. The larger the tin, the flatter the cake. I used one that is about 18cm square.
The Stewed Apples and Rhubarb
While our cake is cooling, let me tell you how I make the stewed fruit mixture. This makes a good dish on its own with custard or a similar accompaniment. It is also great for making a pie.
First, I go out into the garden to the rhubarb plants. I pull the stems of the oldest and reddest leaves gently from the plant, always leaving three leaves at each section, so there are plenty more to grow. The parts at the bottom sometimes need trimming a little, but they are soft and red and really go to help the colour of the finished dish. I cut off the leaves at the top and leave them on the soil under the other leaves as they make quite good mulch.
Next, I bring the rhubarb stems inside and wash them free of soil, cut them into pieces about the length of the top joint of my thumb, and put them in a saucepan. I add about a cup of water and a lemon cut into eighths, including the skin but with the pips removed. I find that the acid of the lemon helps to counteract the acidity of the rhubarb. I bring it to a gentle boil and cook until the rhubarb is soft. Then I cool the mix slightly, scrape out the lemon flesh into the stewed rhubarb, discard the skins and stir in sugar to taste. I like to leave it slightly tart still.
Now. Here's the lazy part. My apple tree is young and I was very proud of the produce last season - three apples, but they didn't last long! Instead of buying and tediously cutting up apples I buy a can of pie apples and add the contents. The pie apples retain their shape and are so useful. Once I've mixed them in gently, I taste the mixture, but it usually does not need more sugar.
There you have it. Lovely stewed apples and rhubarb. If you had lots of rhubarb, use more than one can of pie apples. What you don't use for the cake can be saved for another day. I usually make enough so that I can freeze some and then it's ready for the next cake or dessert.
Finally, just look at that lovely view of the sliced Gluten Free Apple and Rhubarb Cake below. You can see the rhubarb, apple and walnuts. It's making my mouth water just looking at it. Excuse me, I'm off to the fridge, I still have a slice or two left there.
© 2013 Bronwen Scott-Branagan