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)
- Bring raisins to boil in 150g of water, cook for 10 minutes.
- Wash, peel and core applies, cut them to pieces.
- 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.
- Puree cooked raisins with cooking water and add to saucepan with apples. Cook together for a while.
- Take out cloves.
- Mix corn starch in 200g of water.
- Add corn starch mixture to cooked apples and cook for 3 minutes while stiring continually.
- Mixture will start thickening. If it gets too thick to stir, add some water.
- 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.
- Put first layer of biscuits into cake form.
- Make apple layer: carefully pour half of apple mixture over biscuits (with ladle).
- Put second layer of biscuits into cake form, on apple layer.
- Pour rest of apples on biscuit layer and make level.
- 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.