Rum Apple Cake

Moist, flavorful, low-carb and gluten-free! Vegan-friendly.

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Ingredients

1. 2 tart apples (such as Granny Smith), well-scrubbed
2. 2 Tbsp. / 30 ml lemon juice
3. ¾ cup / 108 g maple sugar (you may substitute whole cane, coconut, or muscovado sugar) or:
   • 1½ cup / 360 g inulin sweetener, preferably brown-type
4. 6 oz / 170 g butter, preferably pastured or:
   • organic “smart” non-dairy buttery-spread, or coconut butter
5. 3 eggs, preferably organic omega-3 or pastured, separated or:
   • ¼ cup / 180 ml flaxseed gel* and 1 Tbsp. / 8 g powdered egg white replacer whisked together with ¼ cup / 60 ml water
6. 1⅓ cups / 170 g finely ground almonds or almond meal/flour
7. 1 tsp. / 4½ g baking powder, preferably aluminum-free or:
   • 2 tsp. / 9 g if not using eggs
8. 2 Tbsp. / 30 ml rum, brandy, or Calvados or:
   • 1 tsp. / 5 ml rum and/or brandy flavor extract(s)



* Flaxseed Gel: grind together 2 Tbsp. cup / 20 g whole flaxseeds and ½ cup / 120 ml warm water for 30 seconds; strain gel through a fine, wire-mesh colander, agitating with a rubber spatula or spoon as needed.

Directions

1. Preheat oven at 300°F / 150°C. Butter an 8-inch / 20-cm spring-form cake pan with a removable base.
2. Peel the apples, if desired. Quarter and core the apples, and cut 2 of the quarters into thin slices. Toss in a bowl with half the lemon juice and set aside.
3. Slice the remaining apple quarters more thickly into cubes. In another bowl, toss with the remaining lemon juice. Sprinkle with 1 tablespoon / 9 g maple sugar, and set aside for 10 minutes.
4. Cream the butter/spread and remaining sugar together until light and fluffy. Beat in the egg yolks or flaxseed gel and then incorporate the ground almonds and baking powder, working the mixture as little as possible to keep it light. Transfer the mixture to a large bowl.
5. In another bowl, beat the egg whites or replacer until stiff. Fold half into the cake mixture and then fold in the remainder.
6. Add the rum, and any juice released from the thicker chunks of apple. Gently fold the chunks into the mixture.
7. Transfer to the prepared cake pan and smooth the surface.
8. Drain the reserved finely sliced apple and arrange on top of the cake, fanning out the apple slices in a circle. Bake in the oven for 1 hour and 15 minutes, or until golden and a skewer comes out clean.
9. Run a knife around the edge of the cake and leave it to cool for several hours before serving. Dust the cake with confectioner’s sugar or inulin substitute, if desired.

Serve with whipped cream (2 Tbsp. / 30 g = ½ carb + 1 fat exchange) or ice cream (½ cup / 60 g = 1 carb + 1 fat exchange, or 1 "sweet" exchange).

If you’d like to serve it warm, you may reheat it. It keeps well in a covered container and can be reheated to serve warm later.

Serving size: 1×4-inch / 2½x10-cm slice (1½ oz / 45 g)

Exchanges per Serving: ½ Carb, ⅓ Protein, 1½ Fat

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