Gluten-free apple cake

There are so many gastronomic goodies arriving in delis and supermarkets these days I found Auckland’s annual Food Show in August the ideal place to catch up. This year there was a definite focus on health, including the ever popular gluten-free, dairy-free and paleo, and, amongst many other delights, turmeric — the trendy spice and superfood that is purported to have long-term restorative benefits. Walnut and hazelnut flours from Uncle Joe’s in Marlborough are perfect for the health-conscious, gluten-free cook. One-hundred per cent natural, the flours add goodness, flavour and texture to coatings, bakes and desserts. For baking, I use half nut flour and half gluten-free flour as the nut flours are quite substantial.

Ingredients

1 cup	Brown sugar
2 large	Eggs
¾ cup	Canola oil
1 tsp	Vanilla extract
½ cup	Gluten-free flour (Main)
½ cup	Walnut flour, I use Uncle Joe's Walnut Flour (Main)
½ tsp	Salt
1 tsp	Baking soda
1 tsp	Baking powder
1 tsp	Ground cinnamon
1 cup	Apple, grated (Main)
½ cup	Craisins

Directions

1. Preheat the oven to 180C. Lightly oil a 20cm round cake pan and line the base with baking paper.
2. Cream the sugar and eggs in a large mixing bowl. Beat in the oil and vanilla extract, until smooth.
3. Combine the dry ingredients and sift into the wet ingredients. Stir in the grated apple and craisins. Pour into the prepared pan. Bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack.
4. Serve topped with cream cheese icing or for a dairy-free cake, dust with icing sugar.

See more of Jan's recipes inspired by the 2015 Food Show

• Roasted cauliflower cheese
• Seafood pie with kumara crisp topping
• Honey and macadamia nut clusters