Our November instalment of Gluten Free Baking is here today.  Gillian has a delicious Apple & Lemon Cakey Pie to show us and if it tastes as good as it looks then we are in for a treat.

Apple and Lemon Cakey Pie

finely grated zest of 2 lemons
5 Granny Smith apples, peeled, cored, & finely sliced ( I use a mandolin )
120g ground almonds
100g butter, melted
200g castor sugar
100g brown sugar
2 eggs, at room temperature
1 tablespoon vanilla extract
160mls milk
35g gluten free plain flour
1½ tsp. baking powder
1 Tablespoon brown sugar

Preheat oven to 160 Fan Forced
Grease a 10 inch pie dish with butter and dust with gf flour.

Beat the vanilla sugar and the eggs together until thick and light.  Slowly add the milk and melted butter.  fold the ground almonds into the gf flour, then stir into the batter along with the baking powder.  Add the baking powder, lemon zest, and about ¾ of the apples.

Pour batter into prepared pan.  Arrange the remaining apple over the top and then sprinkle with 1 Tbs.  brown sugar.  Bake in preheated oven for ~1 .  This dessert “sets” as it cools, but is just as scrumptious straight from the oven.

Notes
A 10inch spring form tin can be used in place of a pie dish.  I leave one apple whole and slice it thin for the top layer.

Rosemary Mascarpone
200g mascarpone
2 tablespoons of fresh rosemary leaves cut finely
2 tablespoon castor sugar

Mix all ingredients and refrigerate until ready to serve.

 Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia.  Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts.  Please visit Gillian’s facebook page to learn more about her wonderful business.