100 grams of brown sugar, crushed
100 grams white sugar
300 grams of honey
2 eggs (L)
200 grams of oil
350 grams of gluten-free cake flour (our recommendation – Tami cake flour)
7 grams baking powder
2 grams baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
400 grams of apples, peeled and cut into 1 cm cubes
200 ml of tea, ready to drink
Preheat oven to 165 degrees.
Line an English cake pan with baking paper.
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Beat sugar, honey and eggs in a mixer with a whisk until you get an airy mixture.
Add the oil slowly until incorporated and a uniform mixture is obtained.
In a bowl, mix all the dry ingredients and add to the mixture. Once the mixture is smooth, add the tea until you get a uniform texture.
Take the apple cubes, it is recommended to mix them with a little flour before adding them to the batter (this action prevents the apples from sinking into the cake) and mix in a wrapping motion.
Pour the mixture into the pan. You can add sliced almonds or nuts on top.
Bake for about 35-40 minutes until a toothpick comes out dry.
It is recommended to seal the cake (after it has cooled) in a bag and wait at least a day before eating, the cake only gets better.
