Last Mother’s Day I made Black Forest Hearts, but this year I decided to make a non-chocolate dessert. This decadent gâteau would make a wonderful Mother’s Day dessert or afternoon tea. Lightly spiced cinnamon sponge cakes filled with silky smooth vanilla mock cream and cinnamon spiced apples. The thinly sliced fresh apple that decorates the top of the cake gives a burst of freshness and crunch.
I made this cake last Sunday after our youngest son’s football game. We didn’t arrive home until quite late in the morning, so by the time everyone had brunch and then cleaned up, it was close to midday before I began work on this cake.
Now I wouldn’t normally put myself under pressure to make such a decadent cake, as well as needing to take step-by-step pictures. However, I knew I had a very busy week ahead and if I didn’t make it now, this recipe wouldn’t be ready in time for the blog before Mother’s Day. But that’s when mistakes can happen and so they did this time!
We’re in the middle of autumn at the moment. So in my rush to dress the cake and set up for the photo shoot (before I lost too much afternoon sunlight), I totally forgot to take the picture for adding the fresh apples around the cake and brushing them over with the glaze.
The other mistake I made was in the filling, where I was going to spread the mock cream on both halves of the cake, before sandwiching them together with the apple filling between. That way it helps stick everything together better, so that cutting the cake is easier.
I will be re-shooting this recipe in the coming weeks, to include the missing steps as well as a new main picture.
- The eggs have to be at room temperature.
- For accurate cup measurements, I sift the potato starch and icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
- It is very important to sift the dry ingredients several times, this will result in a lighter sponge, do not skip this step.
- The oven in my new house isn’t as hot as my previous oven, so my cakes were cooked by the 17-minute mark. Check the cakes at the 16 minute mark, you don’t want to over-cook them because they will dry out.
Update: I have substituted the 3 tablespoons of superfine brown rice flour and 1 tablespoon of sorghum flour with more superfine white rice flour. These changes have improved on the texture of the cake. The other changed I made was to the the mock cream, I used soft icing sugar instead of pure icing sugar. The soft icing sugar produced a thicker and fluffier cream.
144g (5.1 ounces or ¾ cup) golden/raw caster sugar, or superfine white sugar
4 large eggs, at room temperature
52g (1.8 ounces or ⅓ cup plus 1 tablespoon) superfine white rice flour
33g (1.2 ounces or 3 tablespoons) potato starch
28g (1.0 ounces or 4 tablespoons) corn starch
24g (0.8 ounces or 3 tablespoons) sweet rice flour (aka glutinous rice flour)
8g (0.3 ounces or 1 tablespoon) tapioca starch
2 teaspoons (10ml) ground cinnamon
1 teaspoon (5ml) cream of tartar
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
¼ teaspoon (1.25ml) xanthan gum
3 large eating apples, I used Pink Lady apples
60ml (¼ cup) unsweetened apple juice
60g (2.2 ounces or ⅓ cup) sultanas
2½ teaspoons (12.5ml) ground cinnamon
270g (9.5 ounces or 2 cups minus 2 tablespoons) soft icing sugar, sifted (I use this brand)
224g (7.9 ounces or 1 cup) gluten and dairy free butter
75ml (5 tablespoons) chilled water
1 tablespoon (15ml) pure vanilla extract
1 large eating apple, skin on and thinly sliced
2 teaspoon (10ml) lemon juice
3 tablespoons (45ml) apricot jam
¼ teaspoon (1.25ml) lemon juice
To make the apple filling, peel, core and thinly slice the apples and put them in a saucepan along with the apple juice or water. Cover and gently cook over a low heat for approximately 10-12 minutes, stirring occasionally, until the apples have softened. Now add the sultanas and cinnamon, stir well to combine and then place the lid back on and leave it to cool completely.
Preheat the oven to 160C and grease two 23cm (9inch) round cake tins and then line the base with baking paper or parchment and then lightly brush with melted gluten and dairy free butter.
Using a stand mixer, beat the sugar and eggs on a low speed to combine. Then turn the speed up to high, before continuing to beat for approximately 8-9 minutes until the mixture is thick and creamy.
Meanwhile, sift all the dry ingredients together 4 times. Gently fold the dry ingredients into the egg mixture, until well combined.
Pour the cake mixture into the prepared tins and bake for approximately 16-17 minutes, or until just springy when lightly touched in the middle and shrinking slightly from the sides of the tin.
Use a knife to loosen the cake from the edge and then turn it out onto a large plate. Keeping the baking paper/parchment on the cake, invert onto a cooling and allow the cake to cool completely before removing the paper. They will lightly wrinkle upon cooling.
To make the mock cream, add the icing sugar and butter to a stand mixer using a low speed to combine, scraping down the sides when necessary. Once combined, turn the speed up to medium-high and continue beating for about 3 minutes, until it is pale and fluffy.
Add 1 tablespoon of water at a time and beat on a medium until combined, scraping down the sides when necessary, before adding another tablespoon. When all the water has been thoroughly mixed through, beat in the vanilla. Once the vanilla is fully incorporated, turn the speed up to high. The mixture should be very fluffy, as to resemble a whipped cream texture.
To assemble the cake, place one of the sponges on to a serving plate. Spread approximately a third of the mock cream over the top,
before adding the apple mixture, making sure that it is evenly distributed.
Now spread another third of the cream on the bottom of your other cake, before sandwiching the two halves together.
Spread the remaining third of the mock cream over the top of the cake and make a lovely swirl pattern.
Core and thinly slice the apple and then sprinkle over the lemon juice. The lemon juice will help the fresh apple from browning too quickly.
To make the apricot glaze, add the apricot jam and lemon juice to a small saucepan. Heat the jam over a low heat until it is melted and runny. Pour the melted jam through a sieve over a bowl and use a spoon to gently push the jam through the sieve. Keep the glaze warm until required.
Place the apple around the edge of the cake, slightly overlapping, before liberally brushing the apple with the apricot glaze.
This cake is best eaten fresh on the day it was made, but it will last up to 3 days stored covered in the pantry. However, the fresh apple will soften and begin to brown slightly.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8