Desserts
Gluten-Free Spiced Apple & Molasses Cake
Recipe by Greens of the Stone Age
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- 3 apples, peeled, cored and cut into small 1cm cubes
- 150g coconut sugar
- 120g butter
- 110g blackstrap molasses
- 1 tbsp grated fresh ginger
- 2 tsp ground sweet cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 285g gluten-free self raising flour
- 65g ground almonds
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 500ml water
Utensils
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Step 1
Grease and the base and sides of the Ninja Multi-Purpose Tin. Line the base with a circle of parchment. Set to one side.
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Step 2
Add the cubed apple, butter, molasses, coconut sugar, grated ginger and spices to a medium sized pan and place onto a low heat. Stir frequently until everything has melted together and mix only just begins to simmer. Remove from the heat.
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Step 3
In a stand mixer add the flour and ground almonds and mix on low, carefully streaming in the melted molasses and apple mixture. Up the speed ever so slightly until fully combined.
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Step 4
Scrape down the sides of the bowl then add an egg at a time, mixing until combined. Add the remaining ingredients (excluding the water) and mix on medium-low until combined.
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Step 5
Transfer the mixture to the lined tin. Cover with a large piece of tin foil, pleated in the middle, then tuck the foil under the tin to secure. Turn the reversible rack to the lower position, place the cake tin on top.
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Step 6
Add 500ml water to the cooking pot then insert the reversible rack. Close the lid and slide the SmartSlider to COMBI-STEAM. Select STEAM BAKE, setting the temperature to 150C and time to 45 minutes.
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Step 7
When cooking is complete slide the SmartSlider to AIR FRY/HOB and open the lid. Carefully remove the rack. Place the cake tin on a heat proof surface and leave to cool for 10 minutes before turning out the cake and leaving to cool on a wire rack. Serve immediately or leave to cool on a wire rack. Transfer to an airtight container and store at room temperature for up to 3 days.
