I found this recipe in a newspaper and immediately thought of a fantastic lady **Jubes**, who likes to cook gluten free, and has some great gluten free recipes for any-one who has an intolerance. I have been lucky enough to have found and since converse with **Jubes** through here Recipe Zaar, and I sent her this Gluten free recipe, which **Jubes** made for herself and her family. Both **Jubes and I think it would work well with regular flour, but as yet I have not tried (but am going to). This recipe is called a cake, but **Jubes** suggests its more of a pudding type cake, but also says its super easy to make!!! So I have **Jubes** to thank for this recipe being posted!!!!! Thanks Mate!!!!

Ingredients

6 serv.

apples↗4
eggs↗6
finely grated lemon zest1 teaspoon
caster sugar↗2 cups
gluten-free self-raising flour↗2 cups
vegetable oil↗1 teaspoon
morello pitted cherries200 g
drained
cinnamon sugar↗

Step-by-step instructions

1
Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
2
Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
3
GraduallY fold in flour. The batter should be the consistency of sour cream.
4
Pour oil in the pan.
5
Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
6
Bake the cake for about 40 minutes or until golden and cooked when tested.
7
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.

Source: food.com

Original recipe ↗

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