A Perfect Pantry

Ingredients

• 4 x 59g free-range eggs lightly whisked
• 1 1/2 cups caster sugar sifted
• 2 cups ground almonds sifted
• 1/2 cup brown rice flour sifted
• 1/2 cup potato flour sifted
• 2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1/4 cup Bondi club cinnamon chai powder
• 2 tablespoons milk
• 1/4 cup brown sugar
• 2 x granny smith apples peeled, cored and sliced 4mm

Lemon Icing

• 3 cups pure icing sugar sifted
• 250g butter softened
• 1 tablespoon lemon juice
• 2 teaspoons lemon rind

Directions

1. Preheat a fan forced oven to 170°C.
2. In a bowl, combine the eggs and sugar and whisk with an electric mixer until light and fluffy.
3. Fold through the almonds, flours, xanthan gum, baking powder, chai powder and milk until combined.
4. Line a 25cm round baking tin with baking paper and then sprinkle the base with the brown sugar and line with the apples in a round pattern.
5. Pour the cake batter over the top and place into the oven for 70 minutes.
6. Remove from the oven and allow to cool for 10 minutes. Turn cake out onto a cake cooling rack and allow to cool.
7. In a bowl, combine the icing sugar, butter and lemon. Whisk for 5 minutes or until light and fluffy. Spread thickly over the top of the cake and serve with cream or ice cream.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hand Mixer
• PowerMIx Combo Stand Mixer
• Hot Top Mini-Oven