How to make
Peel the apples and cut them into slices. Pour 3 tablespoons of lemon juice over them and sprinkle them with brown sugar.
Separately beat the eggs and sugar with a mixer.
Mix the flour with the starch, vanilla, baking powder and a pinch of salt. Add the mixture in portions to the beaten eggs.
Melt and cool the butter slightly, add it to the above mixture along with the milk.
Now it's time to use the raisins, which have been pre-soaked in warm water. Stir gently.
Put baking paper in a cake tin with a removable bottom and a diameter of 80°F (24 cm). Pour the cake mixture inside and arrange the apples on top.
Preheat the oven to 360°F (180°C) and bake the apple cake, until it has nicely browned. Pierce it with a wooden skewer, to check if it is fully baked.
Take out the baked cake and cool it on a wire rack. Sprinkle it with powdered sugar. Cut it and serve it.
The light gluten-free apple cake is ready.
