How to make
First prepare your apples, so that they flavor well. Peel them and cut them into small pieces. Sprinkle with 1 tsp. of cinnamon, a pinch of grated nutmeg and sprinkle with 3-4 tbsp. of lemon juice. Stir well.
Place the room temperature softened butter in a bowl. Add the brown sugar and beat with a mixer, until a smooth mixture is obtained. Add the eggs one by one, by beating with the mixer.
In another bowl, sift the flour, potato starch, baking powder and a pinch of salt. In portions, add the dry mixture to the butter-egg cream, while stirring with a spoon. Lastly, add the apples to the mixture.
Line a 8x12″ (20x30 cm) rectangular baking pan with baking paper. If you are using a round one, it should be 9″ (22 cm) in size. Pour the mixture and bake the apple cake at 360°F (180°C) in a preheated oven for about 25-30 minutes.
Use a toothpick to check and see if it is done. Remove the baked butter and egg cake and cool it on a wire rack. Sprinkle it with powdered sugar and cut the baked cake into squares.
100% gluten-free cake and very tasty!
Enjoy this gluten-free apple cake with buckwheat flour!
