Ingredients (12 servings)

  • 1,5 kg apples (approx. 6 larger apples)
  • 2 packs of vanilla or apricot flavoured gluten-free corn starch (Amylon brand in CZ)
  • 100 g raisins
  • 2 packs (250-300 g) millet gluten-free biscuits or cookies (egg-, sugar- and gluten-free), other type also possible
  • 5 cloves
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • lemon (optional)


  1. Bring raisins to boil in 150g of water, cook for 10 minutes.
  2. Wash, peel and core applies, cut them to pieces.
  3. Put apples into saucepan with 750g of water, add cloves, cinnamon and pinch of salt. Bring to boil, cook for 10-15 minutes until apples are soft.
  4. Puree cooked raisins with cooking water and add to saucepan with apples. Cook together for a while.
  5. Take out cloves.
  6. Mix corn starch in 200g of water.
  7. Add corn starch mixture to cooked apples and cook for 3 minutes while stiring continually.
  8. Mixture will start thickening. If it gets too thick to stir, add some water.
  9. Taste mixture, if it’s too sweet (depends on type of apples), add lemon juice. If it’s too sour, add barley malt or gluten-free rice or other syrup.
  10. Put first layer of biscuits into cake form.
  11. Make apple layer: carefully pour half of apple mixture over biscuits (with ladle).
  12. Put second layer of biscuits into cake form, on apple layer.
  13. Pour rest of apples on biscuit layer and make level.
  14. Leave to cool to next day.


  • It’s up to you how big pieces of apples you will choose to cut. Some people find it nice to see apple pieces in the cake.
  • If you’re ok with gluten, you can use other brand of corn starch producer and you can also use other types of biscuits.
  • We add cloves to apples and water wrapped into cloth or in a sieve. It saves time when you look for them once the mixture is cooked.


  • It’s for sure that this cake may be made with pears. Pears are sweeter than apples, so you may not need to use raisins.


  • I would recommend giving this cake to children aged 1.5 years and older.