Gluten-free apple cake without flour mix

Ingredients for 1 servings:

• 4 apples, depending on size
• 50 g almonds
• 50 g flour (plantain flour), alternatively cornstarch
• 50 g chestnut flour
• 70 g xylitol (sugar substitute)
• 3 eggs, depending on size
• 100 g Clarified butter or butter
• 2 tsp baking powder
• Cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Gluten-free, lactose-free, sugar-free, for a 26 cm springform pan

Peel the apples and slice them. Preheat the oven to 175°C (top/bottom heat). Finely grate the almonds and mix with the plantain flour, chestnut flour, Xucker, and baking powder. Stir in the clarified butter and eggs until a creamy batter forms. Butter a 26cm springform pan and spread the batter into it. Distribute the apple slices evenly and sprinkle with cinnamon. Place in the preheated oven on the middle rack and bake for 40 minutes. If the cake is getting too dark, reduce the temperature to 160°C (320°F) after half an hour. Do the toothpick test. This recipe is intended to demonstrate that you can easily bake cakes without expensive gluten-free flour mixes. Almonds are available in any store. Chestnut flour is available in health food stores. Plantain flour can be ordered online; I prefer to use it instead of starch, but that works just as well. Thanks to the sweetness of the chestnut flour, this recipe requires very little added sweetener. I prefer Xucker because it has the same properties as sugar. Of course, you can bake with any other sweetener, or even use sugar if you prefer.