This is a gluten-free version of the Italian apple cake "torta di mele" made with cassava flour, almond meal, and buckwheat flour instead of regular wheat flour.
- ¼ cup raisins
- ¼ cup Marsala wine
- 1 cup cassava flour
- ¾ cup superfine white sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup almond meal
- ¼ cup buckwheat flour
- 3 large eggs
- ½ cup butter, softened
- ¼ cup whole milk
- ¼ cup light vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup grated Granny Smith apple
- 1 Granny Smith apple - peeled, cored, and sliced
- ⅛ cup raw cane sugar
- ¼ cup raw pine nuts
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square, deep baking dish.
- Combine raisins and Marsala wine in a bowl; set aside to soak.
- Sift cassava flour twice into a large mixing bowl. Mix in superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour and sift all the dry ingredients together.
- Combine eggs, butter, milk, oil, and vanilla extract in a bowl. Beat on low for with a hand mixer for 1 minute until well combined. Beat on high until fluffy, for a full 2 minutes. (This is a crucial step to ensure a fluffy cake.) Mix in grated apple. Stir in raisins and wine until combined.
- Carefully fold egg mixture into flour mixture with a rubber scraper, folding with light, yet deep strokes from the bottom to the top, until batter is just combined and still a bit lumpy, with no visible pockets of flour, being careful not to overmix. Pour batter into the prepared baking dish.
- Arrange apple slices to completely cover the batter, making sure they do not overlap too much; you may not need all of the slices. Sprinkle with raw cane sugar and pine nuts.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Switch to the broiler function and cook until the top is slightly browned, about 2 minutes.
- Remove from the oven and allow to cool slightly before cutting and serving.