First, I baked half recipe using 8" round cake
Second, I used gluten free flour mixture hence the lack of ability for the cake to rise as nice as those with plain flour
It's so thin that I couldn't really taste the cake itself cos it's a kind of mixed together with the apple mixture
Nevertheless, this is a yummy cake that's perfect to be served as dessert with a scoop of ice cream
I was not so prepared with the final touch, I realized just before I was about to take photos that I didn't have ice cream in my freezer and I only had mini Cornetto
( as you can see from the pictures below, I used only the top part LOL )
This recipe is from Epicurious
I followed exactly but only baked half of the quantity, replacing plain flour with gluten free flour mixture (the recipe for gluten free flour mixture can be viewed HERE)
Also replacing sugar with raw sugar and I used SA fuji apples
I still found it too sweet to my liking, perhaps my sweet apples were the reason
I am also curious to know the difference from the recipe from the book itself - Bon Appetit by Barbara Fairchild, whereby no boiling water and vanilla extract used
I'll try the recipe from the book the next time I bake this again, with some points to take note of:
* to use smaller pan if I bake this half quantity :)
* to reduce the amount of sugar or use granny smith apples which is more sourish in taste
* to use plain flour too so I can see whether or not there's some difference with this gluten free type
This is for Bake Along hosted by great bakers Joyce, Lena and Zoe
Please visit the wonderful blogs below baking this yummy cake too :)
At the same time I'd like to submit this post to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet
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