Apple-Rose Cake (GF)
Apple-Rose Cake (GF)
Active Time 20 MIN Total Time 2 HR 20 MIN Yield Serves: 8
Ingredients
Baking spray with flour
3 medium-size tart apples, divided
1/2 cup diced dried apple
3 tablespoons honey, divided
1/2 cups gluten-free multipurpose flour (such as Cup4Cup) (about 8 1/8 ounces)
1 cup granulated sugar
1/2 cup pistachios, toasted and chopped
2 teaspoons finely ground dried rose petals
2 teaspoons baking powder
1/2 teaspoon plus a pinch of kosher salt, divided
1/2 teaspoon baking soda
3 large eggs, beaten
1/2 cup plus
1 1/2 teaspoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
1/2 teaspoon rosewater
How to Make It
Step 1 Preheat oven to 350°F. Coat a 9-inch springform pan with baking spray.
Step 2 Peel 2 of the apples. Using largest holes of a box grater, coarsely grate peeled apples over a medium bowl. (You should have 2 cups grated apples.) Stir in dried apple and 1 tablespoon honey; set aside.
Step 3 Stir together flour, sugar, pistachios, ground rose petals, baking powder, 1/2 teaspoon salt, and baking soda in a large bowl until well combined. Make a well in center of dry ingredients. Whisk in eggs, 1/2 cup oil, and grated apple mixture until a thick batter forms.
Step 4 Spoon batter into prepared pan, smoothing top with an offset spatula. Core and halve remaining apple (do not peel). Thinly slice into half-moons. Starting around border of pan and working your way in, arrange apple slices so they overlap slightly, like petals on a flower, until you reach the middle. When you get to the middle, take the last apple slice and gently roll it into a loose spiral; insert in center.
Step 5 Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 10 minutes. Remove sides of pan.
Step 6 Meanwhile, whisk together lemon juice, rosewater, remaining 2 tablespoons honey, remaining 1 1/2 teaspoons olive oil, and a pinch of salt in a small saucepan. Cook over medium until slightly reduced, about 2 minutes. Remove from heat, and let cool.
Step 7 Brush top of warm cake with syrup, and let cool completely, about 1 hour.