Apple Cake Using Cassava Flour

Ingredients

• ¼ cup raisins
• ¼ cup Marsala wine
• 1 cup cassava flour
• ¾ cup superfine white sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup almond meal
• ¼ cup buckwheat flour
• 3 large eggs
• ½ cup butter, softened
• ¼ cup whole milk
• ¼ cup light vegetable oil
• 1 teaspoon vanilla extract
• ¼ cup grated Granny Smith apple
• 1 Granny Smith apple - peeled, cored, and sliced
• ¼ cup raw pine nuts

Step 1

Heat your oven to 350°F (175°C) and grease a 9-inch square baking dish. In a small bowl, soak the raisins in Marsala wine while you prep the rest.

Step 2

Sift the cassava flour into a large bowl, then add the superfine sugar, baking powder, cinnamon, nutmeg, almond meal, and buckwheat flour. Give everything a good mix so the dry ingredients are well combined.

Step 3

In another bowl, whisk together the eggs, butter, milk, oil, and vanilla extract. Using a hand mixer, start on low speed for about a minute to combine, then crank it up to high and beat for 2 more minutes until the mixture is light and fluffy—this really helps make the cake airy. Stir in the grated apple along with the soaked raisins and their wine.

Step 4

Now, gently fold the wet ingredients into the dry mixture using a rubber spatula. Use slow, careful strokes from the bottom up, just until everything is mixed but still a little lumpy—don’t overdo it. Pour the batter into your prepared dish.

Step 5

Lay apple slices over the top, covering the batter without too much overlap—you might not use them all. Sprinkle raw cane sugar and pine nuts on top for a nice crunch.

Step 6

Bake for about 30 minutes, or until a toothpick comes out clean. Then switch your oven to broil and let the cake brown for a couple of minutes. Let it cool a bit before slicing and enjoying!