It’s great when you find a recipe that works well with gluten free flour and Rachel Allen’s Apple Fudge Cake is just that.

I’ve made it using Doves Farm GF self raising flour and Odlums Tritamyl GF self raising flour, both work equally well. This cake is so easy  and it looks and tastes like you went to a LOT more effort. It also freezes well.

What you need:

2 large cooking apples

50g dark brown sugar

175g butter

175g GF self raising flour

175g light brown sugar

4 eggs

 

For the fudge sauce

110g butter

110g light brown sugar

1 tbsp lemon juice (or a big squeeze!)

 

This is how we do it:

  1. Line a springform tin (10 in/25 cm) with a disc of greaseproof paper on the base and butter the sides of the tin
  2. Peel and chop your apples into slices and line the bottom of the tin with them. Sprinkle over the dark brown sugar
  3. To make the batter, mix the butter, light brown sugar, eggs and flour together in a food processor until combined
  4. Pour the batter over the apples
  5. Whack it in the oven at 180c for around 40 mins until the sponge is cooked. It only takes 35 mins in my fan oven so you’ll know yourself.
  6. Leave it to cool for a few minutes before turning out, you want the apples to be on the top of the cake.
  7. Make the fudge sauce by melting the butter, sugar and lemon juice over a low heat to combine.
  8. Once it’s at a fudgey consistency it’s ready to be poured over your cake.
  9. Leave to cool a little and for the fudge to soak in
  10. It is DIVINE and can be served warm with cream or ice cream as well as cold. It heats up just fine in the microwave if you give it a blast for 20 seconds.