Gluten-free apple cake

STEP BY STEP

Let's make something delicious.

1. 01

   Mix the buckwheat flour, maize flour, cornflour, baking powder and sugar. Split the vanilla pod lengthways and scrape out the seeds. Wash the lemon, pat dry and halve. Grate the zest and squeeze out the juice. Cut the butter into pieces.

2. 02

   Add the eggs, butter, vanilla seeds and lemon zest to the flour mixture and knead by hand to form a dough. Shape the dough into a ball and leave to rest in the fridge for 30 minutes.

3. 03

   Meanwhile, wash, halve and core the apples, then cut into thin wedges. Pour the lemon juice over the apple wedges and toss to combine. For the crumble topping, work the ground hazelnuts, maize flour, sugar and cold butter together until crumbly.

4. 04

   Preheat the oven to 180 °C conventional (160 °C fan). Grease a springform tin.

5. 05

   Roll out the dough and line the tin with it. With floured hands, press the dough up the sides to form a rim about 2 cm high. Prick the base several times with a fork and pre-bake for 5 minutes.

6. 06

   Spread the apples over the base and sprinkle with cinnamon. Scatter the crumble topping over the apples. Bake on the middle shelf of the oven for 40–45 minutes.

7. 07

   Remove the apple cake from the oven and leave to cool completely in the tin.