John Myers
Ingredients for 1 servings:
- 750 g apples, sweet/crumbly, coarsely grated (net weight)
- 1 tbsp cornstarch
- 3 tbsp oil, neutral (e.g. sunflower oil)
- 3 tbsp cane sugar
- 1 pinch of salt
- 1 cup sour cream (200 g)
- 200 g ground almonds
- 3 tbsp cornstarch
- 2 tsp, crushed cream of tartar
- e.g. raisins
- 200 g cream
- 250 g quark, 20%
- 3 tbsp cane sugar
- 2 tbsp cornstarch
- 1 tsp, levelled cinnamon, ground (or more if needed)
- Vanilla powder, alternatively
- e.g. cane sugar, for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
Deliciously apple-flavored, only slightly sweet – gluten-free (without flour) and egg-free – food combining recipe
Place baking paper into the bottom of a 26 cm springform pan. Mix the grated apple with the cornstarch. Preheat the oven to 200 degrees Celsius (top/bottom heat). Mix together the oil, sugar, and salt and let stand briefly until the sugar has dissolved in the oil. Stir in the sour cream, almonds, cornstarch, and cream of tartar. Pour the mixture into the springform pan and level off. Then spread the apples on top. Discard any juice that may have run from the bottom of the pan. If you like, you can also scatter raisins on top. For the glaze, mix the cream and quark, sugar, cornstarch, and cinnamon (or vanilla powder) until fluffy and creamy and pour over the apples. Bake for 15 minutes at 200 degrees Celsius, then for 30 minutes at 175 degrees Celsius (350 degrees Fahrenheit). Sprinkle thinly with sugar and bake for another 15 minutes, plus 10 minutes of after-heat heating. Let cool in the pan, ideally in the refrigerator overnight. While it tastes just as it is, the cake will be a bit unstable. The cake will keep well covered in the refrigerator for two to three days. Note: Because the apples are sweet, no sugar is needed. If you don’t follow a food combining diet and prefer tart apples, you should adjust the sugar amount according to the acidity.
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