John Myers
Ingredients for 1 servings:
- 250 g flour, gluten-free for cakes and cookies
- 1 tsp, leveled baking powder
- ½ tsp xanthan gum
- 75 g sugar
- 1 pinch of salt
- 1 egg(s)
- 150 g butter or margarine
- 1 kg apples, sour
- 1 tbsp lemon juice
- 2 tbsp sugar
- ½ tsp cinnamon powder
- 100 g flour, gluten-free
- 50 g hazelnuts, ground
- 50 g sugar
- 90 g butter or margarine
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
from a springform pan
For the dough, mix the flour with the baking powder and xanthan gum. The xanthan gum gives the dough a sticky consistency, like flour containing gluten. Add the remaining ingredients and knead. Chill the dough for about 30 minutes. For the filling, peel the apples and cut them into small pieces. Place the pieces in a saucepan with the lemon juice, sugar and cinnamon and sauté over low heat until soft. Add 2-3 tablespoons of water if necessary so that the apples do not burn. The pieces should still be visible. For the crumble, knead the ingredients together and make a crumble. Grease a springform pan. Pour the dough into the pan and line the edges halfway with dough. Pour in the cooled apple mixture and finally sprinkle the crumble on top. Bake the cake at 180°C (top/bottom heat) for about 35 minutes.
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