John Myers
Ingredients for 1 servings:
- 6 eggs
- 200 g butter
- 250 g sugar
- 2 dashes lemon juice
- 300 g flour mix, gluten-free, for cakes and biscuits
- 1 pinch(s) of iodized salt
- 2 tsp baking powder
- 6 apples
- 2 tbsp sugar for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes
gluten-free, makes about 12 pieces
Separate the eggs and beat the egg whites with a pinch of iodized salt until stiff peaks form. Cream the butter with the egg yolks and sugar until fluffy. Add the lemon juice. Mix the gluten-free flour with iodized salt and baking powder and stir into the butter mixture. Then fold in the beaten egg whites. Pour the batter into a springform pan (approx. 26 cm in diameter) lined with baking paper and smooth the surface. Wash, peel and core the apples, then quarter them and arrange them on top of the batter. Sprinkle the sugar over the apples and bake the cake at 180°C (top/bottom heat) for approx. 45 minutes.
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