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Categories:Viewed: 18 - Published at: 2 years ago
Ingredients
- 4 apples
- 6 eggs
- 1 teaspoon finely grated lemon zest
- 2 cups caster sugar
- 2 cups gluten-free self-raising flour
- 1 teaspoon vegetable oil
- 200 g morello pitted cherries, drained
- cinnamon sugar
Method
- Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
- Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
- GraduallY fold in flour. The batter should be the consistency of sour cream.
- Pour oil in the pan.
- Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
- Bake the cake for about 40 minutes or until golden and cooked when tested.
- Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.
