Mini Somerset apple cakes

Gluten-free

Ingredients

2 granny smith apples
½ lemon
175g brown sugar
175g butter, cubed
3 medium eggs, separated
175g almond meal
1 tsp baking powder
icing sugar to dust (optional)

Mini Somerset apple cakes

Preheat oven to 160°C.

Peel, core and quarter the apples. With half the apples, slice each quarter into thin slices. Sprinkle with a teaspoon of brown sugar and lemon juice and set aside

The remaining apple quarters, dice into small-ish pieces, sprinkle a teaspoon of brown sugar and lemon juice over them and set aside.

Beat the egg whites until they become firm and stiff; set aside and clean your mixing bowl.

Cream the butter and remaining sugar until light and fluffy. Add egg yolks gradually and mix until soft and smooth.

Turn off the mixer and using a spatula, stir through the almond meal, baking powder and chopped apple and then add the egg whites. Fold in gently until all combined.

Pour into cupcake/muffin papers and top with the sliced apple.

Bake for 15-20 minutes until apple is browned on top. Dust with icing sugar when cooled (optional)

Notes

If your school has a nut-free policy, don’t pack these in little lunch boxes. It’s probably best to send them along to work with hubby or keep them for YOURSELF!
These are deliciously moist and m-m-m-mmmm good. They feel like they are spoiling yourself in the yummiest possible way. And they also look so cute!
I’ve adapted this from the Annie Bells’ book Delicous cakes. She has made the traditional whole cake in springform pan.
If you want to use the same recipe, do so with a springform pan and leave it to cook for another 40 minutes in the oven.
These cakes freeze really well.
This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

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