I found a recipe for French Apple Cake, so I decided to convert it to lactose and gluten free. I am blown away!! Think about the best homemade vanilla custard you’ve ever had, with crust on the outside as crisp as you could want, then add apples baked in with plenty of fresh vanilla…heavenly!!! This dessert is a custardy, apple rich base with a very light crispy crust and top layer with brandy and vanilla.
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon Calvados
1 teaspoon lemon juice
1 cup plus 2 tablespoons Sweet rice flour- Do NOT use regular rice flour, as the cake will not set right. Sweet rice flour is available from Asian markets.
1 cup plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, plus 2 large yolks
1 cup butter
1 cup coconut milk
1 teaspoon vanilla extract
1) Adjust oven rack to lower-middle position and heat oven to 325 degrees. Butter a springform pan. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 25 minutes.
2) Whisk 1 cup of the rice flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk only the whole egg with the melted butter, coconut milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
3) Add egg yolks to the and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
4) Whisk remaining 2 tablespoons sweet rice flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
5) Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 2 hours. Transfer pan to wire rack; let cool for 45 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.