Gluten-Free Apple and Lingonberry Charlotte
Baking and Desserts | French cuisine
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
A complex and very beautiful recipe. For the batter, use any store-bought gluten-free baking mix.
Ingredients
- Gluten-Free Baking Mix - 3.5 oz
- Antonovka apples - 4 pieces
- Lingonberries - 1 cup
- Chicken Eggs - 3 pieces
- Maple syrup - 2 fl oz
- Sugar - 0.3 cups
- Almonds - 3.5 oz
- Flax seeds - 1.1 oz
- Pumpkin Seeds - 0.7 oz
- Ground Cinnamon - 2 tablespoons
- Butter - 2 tablespoons
- Salt - 1 teaspoon
- Baking Powder - 0.4 oz
- 1% Kefir - ½ cup
Step by Step guide
Step 1
Remove the cores from the apples using any available method.
Step 2
Grease the baking dish with butter.
Step 3
Grind the almonds, pumpkin seeds, and flax seeds in a food processor until they resemble flour (slightly coarser).
Step 4
Dust the baking dish with ground almonds (1-2 tablespoons) to make it easier to remove the cake. Arrange the sliced apples in the dish and sprinkle with cinnamon, then evenly distribute the lingonberries. The apples should be arranged in such a way that the batter can spread evenly and fill all the gaps between the apples.
Step 5
For the batter, whisk the eggs until fluffy, add 1/3 cup of sugar and 1/3 (60 ml) cup of maple syrup (you can even use 1/3 or 2/3 cup of sugar) and whisk well again.
Step 6
Then add the gluten-free baking mix (ideally a self-rising universal mix, which is closest to flour), baking powder, ground almonds, flax seeds, pumpkin seeds, salt, and ½ cup of kefir.
Step 7
Mix everything using a mixer or food processor. The batter should have the consistency of liquid sour cream or pancake batter.
Step 8
Pour the batter over the apples and lingonberries in the dish and place it in the oven.
Step 9
Bake at 356°F for about 30 minutes, checking for doneness with a toothpick.
Step 10
Serve cold or warm, possibly with a scoop of vanilla ice cream.
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