Apple Cinnamon Custard Cake Recipe (Gluten Free)

Ingredients: 

Butter (to grease)

3 Granny smith apples - cored, leave skin on (about 500g)

2 Oranges

1 1/4 cups (185g) GF plain flour 

1 cup (220g) raw or caster sugar

2 tsp GF baking powder

1/2 tsp salt 

1/4 tsp ground cinnamon 

1 cup (250mL) Milk (I use Lite but it’s interchangeable)

4 Large eggs (2 whole, 2 yolks)

2 tsp Vanilla Extract

2 Tbs GF plain flour (extra)

2 tsp Cinnamon sugar (you can mix caster sugar and cinnamon if you need to)

Method:

1. Preheat oven to 170°C (338°F). Line rectangular pan with baking paper (approx 8cm deep, 30cm long, 18cm wide)
2. Cut each apple into 5mm thick slices (cut into 8ths and then thinner slices). Juice both oranges. Do not discard peel, grate it finely until you have approx. 2 tsp. Toss apple slices and orange juice together in a medium bowl and set aside.
3. In a seperate bowl (large), mix together the flour (not including the extra flour), sugar, baking powder, salt and cinnamon. 
4. Then add the milk, 2 whole eggs, orange rind, and vanilla to the flour mixture and make sure there are no lumps. Try not to over mix.
5. Transfer 1 cup (250mL) of the batter to a seperate bowl and add the extra flour. Stir to combine.
6. Add 2 egg yolks to the remaining batter (the one without the extra flour) and combine. Mix in the apple mixture.
7. Spoon the apple batter into prepared tray. Even it out with a spatula and push down the apple slices so the batter covers them. Pour reserved batter evenly over the top.
8. Sprinkle cinnamon sugar over the top evenly. Bake for 55mins or until golden brown. The middle of your cake will be of a custard-like texture. 
9. Serve warm or cold. 

Tips:

• Serve with whipped cream or vanilla ice-cream
• If you want, you can add some orange liqueur to the apple and orange juice mixture

Note: This is an adaptation of a recipe I found in a Coles magazine.