Gluten-free apple, cinnamon and olive oil cake
Serves: 8-10
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Gluten-free apple, cinnamon and olive oil cake
This cake is based on a classic Ligurian olive oil cake which is very moist and light. It’s traditionally served with milky coffee for breakfast
Serves: 8-10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
591Kcal
Fat
39gr
Saturates
5gr
Carbs
46gr
Sugars
35gr
Fibre
2gr
Protein
13gr
Salt
0.3gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 200g ground almonds
- 120g polenta
- 1 tsp baking powder - use gluten-free if required
- 1 heaped tsp ground cinnamon
- 3 large eggs
- 200g caster sugar
- 200ml light olive oil
- 2 large eating apples (about 350g) peeled, cored and cut into 1cm dice
- 50g blanched hazelnuts, roughly chopped
- 2 tbsp demerara sugar
Step by step
Get ahead
This cake will keep well in an airtight container for up to 4 days.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line the base and sides of a 20cm diameter springform tin with baking paper.
- Place the almonds, polenta, baking powder, cinnamon and a good pinch of salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in a large bowl with an electric hand mixer until really pale and thick, about 4 minutes. With the mixer still running, slowly pour in the olive oil in a steady stream. Once incorporated and emulsified, add the chopped apple and the mixed dry ingredients. Stir in with a metal spoon, combining until evenly mixed. Spoon into the cake tin and sprinkle over the chopped hazelnuts and demerara sugar. Bake in the middle of the oven for about 1 hour or until a skewer comes out clean when inserted into the middle of the cake.
- Leave to cool completely in the tin. Run a knife around the edge of the cake before releasing from the tin.
