Wednesday, March 24, 2010

Apple Torta

I sacrificed and tested the cake recipe several different times. I had my friends (gluten and sugar eating friends) try the cake, and it was a hit. They all thought it was great.

I'm going to link this to Go Ahead Honey, It’s Gluten-Free’s March Round-Up. Head over and check it out at Simply Sugar and Gluten-Free.UPDATE: Hey look! Here's my post linked up with all these other famous gluten-free bloggers. How cool is that?

Apple Torta
Adapted from Danica Pollard
1/2 cup agave nectar
1/4 cup canola oil
1 cup unsweetened applesauce
1 tsp vanilla extract
2 eggs
1 1/2 cups gluten-free flour mixture
1 Tbs baking powder
2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon

The Flour Mixture
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour/starch
3 Tbs xantham gum
Sift ingredients together well and store in an airtight container.

Preheat oven to 350.
Sift together the dry ingredients in a medium bowl. In another bowl, mix the wet ingredients until thoroughly combined. Slowly incorporate the dry ingredients until the batter is smooth.
Pour into a sprayed 8x8 pan. Bake for 20-25 minutes. The cake is done when a toothpick comes out clean. Be careful and don't overcook or the bottom will burn quickly.

Once the cake is cool you can top it with anything you like, frosting, powdered sugar, but I thought it tasted great plain.

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