My sons and husband really enjoyed this cake which is more apple than cake.  This recipe is adapted from Dorie Greenspan’s recipe. She is an amazing cookbook author - similar to Julia Child in recipe writing style and prowess.  Julia Child has since passed away but lived to a very ripe old age - into her nineties, notwithstanding the fact that she ate as she pleased and loved butter and was not a small woman!  Julia was influential in my own life and I have blogged about her before.  Did any of you see the movie Julie and Julia, I think it was called?  I loved it!  My son, Daniel, got the movie for me as he knew I would enjoy it.  I watched it when my husband was overseas (for 5 weeks) visiting his folks and friends in South Africa and the boys were visiting me at home one weekend during that time.  I was home editing for the first Low-Carbing Among Friends.  Maybe next time I can go with Ian. :) 

3/4 cup sugar sweetness (not 3/4 cup of liquid) using my bottle of sucralose (whether the smaller one 0.5 oz of the bigger bottle 2 oz) would be 18 or 36 drops respectively. 🙂 Here is an article about the sweeteners: Part 1. There is another article here: Part 2

14 tbsp Gluten-Free Bake Mix, (210 mL) (CLICK bake mix for recipe) - if using fine almond flour (not ground almonds/almond meal, then use 1 cup (250 mL) bake mix
3/4  tsp baking powder (3 mL)
1/8 tsp salt (0.5 mL)
4 apples, peeled, cored and chopped into 1-inch pieces
  (Granny Smith Apples – if large, use only 3)
2 tbsp water (30 mL)
Granular sweetener to equal 1 1/2 tbsp sugar (22 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
2 tbsp granular sweetener, your choice (30 mL)
2 tbsp rum (30 mL)
1/2 tsp vanilla extract (2 mL)
1/2 cup butter, melted (125 mL)

Preheat oven to 350°F (180°C). Spray a round piece of parchment paper with nonstick cooking spray on both sides and line 8-inch (20 cm) springform pan.

In medium bowl, combine Gluten-Free Bake Mix, baking powder and salt.

Place prepared apples in casserole dish, sprinkle water over apples, replace lid and microwave on high 2 minutes or 3 minutes if your microwave oven is not so powerful. Apples will be almost tender. Drain and sprinkle with sweetener; toss apples to coat.

In food processor, process eggs.  Add Liquid sweetener, granular sweetener, rum and vanilla extract; process.  Add half dry ingredients and half melted butter; process.  Repeat.  Fold in apples, so that fruit is coated.  Scrape into prepared pan.  Bake 30 minutes, or until golden brown.

Serve with Crème Fraiche, page 52, or Ice Cream Custard, page 75, Low-Carbing Among Friends, Volume-1, if desired, however, this cake is great all by itself, which is how we enjoyed it!

Yield:  10 generous servings
1 serving
175.2 calories
3.0 g protein
13.5 g fat
8.7 g net carbs

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