This cake isn’t just any apple cake. it’s Nigella’s brilliant twist that takes the traditional concept and makes it accessible to those avoiding gluten. Imagine tender chunks of apple baked into a golden, moist crumb that’s both dense and fluffy at the same time. What makes it special is the way Nigella manages to get such a wonderfully textured cake without a single grain of wheat flour in sight.
The secret? Ground almonds take the center stage, lending a natural nuttiness and richness that pairs perfectly with tart, juicy apples. There’s a comforting sweetness but it’s never cloying. it’s balanced with cinnamon and just the right amount of fruitiness. I’ve made this cake countless times for different occasions. from casual afternoon teas to surprise birthday treats. and it never fails to impress.
Nigella Gluten Free Apple Cake Recipe
Ingredients Needed
Now, let’s get into the magic little things that go into this cake. It’s surprisingly simple which I love. fewer ingredients mean less chance to mess it up!
- Apples: Crisp ones like Granny Smith or Braeburn work beautifully here. They hold their shape and bring a lovely tart contrast.
- Ground almonds (almond meal): This is the star gluten-free flour substitute in the recipe.
- Caster sugar: For sweetness without grit.
- Eggs: They bind everything together and give the cake structure.
- Butter: Unsalted, melted butter adds richness and moisture.
- Cinnamon: A warm spice that complements the apples perfectly.
- Baking powder: To give the cake just a little lift.
- Vanilla extract: Because everything’s better with a hint of vanilla.
Optional but delightful: a little lemon zest or juice to brighten the flavors or a sprinkle of demerara sugar on top for a crunchy finish.
Equipment Needed
This is the kind of recipe that doesn’t demand fancy gear which makes it even more accessible. Here’s what you’ll want handy:
- Mixing bowls: One large for combining everything.
- Electric mixer or whisk: Nigella’s recipes are usually straightforward and you can easily whisk by hand if you’re up for it.
- Measuring cups and spoons: Accuracy matters, especially with baking.
- Grater: For zesting lemons or grating apples if you prefer.
- Spatula: To fold ingredients gently.
- Springform or round cake tin: I use a 20cm springform for easy removal but any similar-sized tin works.
- Oven: Obviously but I love how the smell of this cake baking fills the entire kitchen.
Instructions To Make Nigella Lawson’s Gluten Free Apple Cake
Ready for the heart of the matter? Here’s how I go about it, step-by-step, with a few tips I picked up through trial and error:
- Preheat your oven to 170°C (340°F). This slower, moderate temperature ensures the cake cooks evenly without drying out.
- Prepare your apples – Peel, core and roughly chop two or three medium apples. I love to leave some larger chunks for texture but if you prefer a smoother crumb, you can grate half of them.
- Mix the dry ingredients. In a big bowl, combine 225g ground almonds, 150g caster sugar, 1 teaspoon baking powder and 1 teaspoon cinnamon. This is your base.
- Melt the butter – Let it cool slightly, then whisk in 3 large eggs and 1 teaspoon vanilla extract.
- Bring it together – Pour the wet mixture into the dry and stir gently until combined. Fold in the chopped apples.
- Transfer to your prepared tin. I always grease mine with a little butter and line the base with parchment paper to avoid sticking.
- Bake for 45-50 minutes – Keep an eye on it; you want a golden top and a skewer inserted to come out mostly clean but with a few moist crumbs attached.
- Cool before serving – This cake is perfect served warm or at room temperature. I often dust it lightly with cinnamon sugar or serve with a dollop of crème fraîche or yogurt.
What I Learnt
Making this cake a few times, I learned a couple of things that really helped it become a fail-safe favorite in my kitchen. First, the type and ripeness of apples make a big difference. too soft and they turn to mush; too tart and the sweetness has to be adjusted. Also, don’t rush the mixing; folding the apples in gently keeps the texture light and fluffy.
Another tip: letting the cake cool fully before slicing ensures it holds together beautifully. I’ve made the mistake of cutting it too soon, only to have it crumble on the plate. Patience, in this case, is definitely a virtue.
Lastly, this cake doesn’t need icing or anything fancy to be delicious. It’s one of those recipes that proves simple ingredients, treated with care, make the best desserts.
FAQs
Can I Use A Different Type Of Flour For Nigella Lawson’s Gluten Free Apple Cake?
Yes, you can definitely experiment! While the recipe calls for gluten-free flour blends, I’ve had success with a mix of rice flour and almond flour. It adds a bit of extra richness and flavor. Just make sure your blend has a good balance of starch to keep the texture soft and moist!
What Apples Are Best For Nigella’s Gluten Free Apple Cake?
I’ve always loved using tart apples like Granny Smith-they give a nice contrast to the sweetness of the cake. But if you want something a little milder, Honeycrisp apples also work beautifully. Just avoid too soft or overly sweet varieties-they can make the cake a bit too mushy.
Can I Make Nigella’s Gluten Free Apple Cake Ahead Of Time?
Absolutely! In fact, I think it actually gets better after a day or two. The flavors really settle in, and the texture becomes even more moist. Just store it in an airtight container, and it should stay fresh for a few days. You could even freeze it for up to a month and thaw it out when you’re ready to enjoy.
