Gluten Free Irish Apple Cake with Custard Sauce

by Carol Kicinski on March 13, 2016

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With Saint Patrick’s Day coming up, I thought I would take this opportunity to rant about clear up some common misconceptions surrounding the day.

First of all, let’s look at what most Americans view as the traditional Irish meal to serve on Saint Patrick’s Day – Corned Beef and Cabbage.

I am Irish-American and yes, we ate corned beef and cabbage on Saint Patrick’s Day. But notice I said I am Irish-American – an American of Irish descent – not Irish. You would be hard pressed to find corned beef and cabbage on Saint Patrick’s Day in Ireland. Sure, some restaurants will serve it, but that’s for the tourists, not the locals.

Generations ago, beef was not readily available in Ireland; it was expensive and considered a luxury item. Irish immigrants arriving in America found that beef was abundant and inexpensive, and corned beef had a similar texture to joint bacon, an Irish staple, which was not common in America. Thus, the commonly eaten dish from home of boiled bacon and cabbage became corned beef and cabbage in America.

Saint Patrick’s Day is a holiday in Ireland, so the banks and many businesses are closed. It is a special day, so serving something as common and lowly as boiled bacon and cabbage would be unlikely. Something like roasted lamb would be more appropriate.

Now let’s talk about green beer. Again, an American notion. In the early 1900s, a social club in New York served green beer in celebration of Saint Patrick’s Day and, for some reason, we Americans thought this was a really great idea. I am having a hard time imagining any self-respecting Irishman trying to get his Guinness green.

Finally, if one feels the need to shorten, make more familiar, or nickname Saint Patrick’s Day, it is St. Paddy’s Day or Paddy’s Day. Not St. Patty’s Day. Not Patty’s Day. Not St. Pattie’s Day. And definitely not Patties.

Paddy is a fine, masculine diminutive of Padraig; a variant of Patrick. Patty or Pattie is a woman’s name; it comes from Patricia. Patties is plural for patty, as in hamburger patties. Before he was a saint, Patrick was a man, and not a couple of burgers!

Class dismissed. Let’s eat some cake.

Gluten-Free-Apple-Cake-with-Custard-Sauce

Gluten Free Irish Apple Cake with Custard Sauce

Ingredients

For the cake:
Gluten-free nonstick cooking spray
½ cup unsalted butter, room temperature
½ cup plus 2 tablespoons Wholesome! organic sugar, divided use
2 large eggs
1 teaspoon pure vanilla extract
1¼ cups gluten free all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher or fine sea salt
3 tablespoons milk
3 large Granny Smith apples, peeled, cored, and diced

For the sauce:
4 large egg yolks
4 tablespoons Wholesome! organic sugar
1 cup milk
2 teaspoons pure vanilla extract

Directions

Make the cake:

Preheat the oven to 350ºF. Spray a 9-inch springform pan generously with cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and ½ cup sugar together until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a medium mixing bowl, combine the flour, baking powder, cinnamon, and salt. Add to the wet ingredients along with the milk and beat until combined. (The batter will be thick.) Stir in the apples. Pour the batter into the prepared pan, smooth the top, and sprinkle with 2 tablespoons sugar.

Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool for 20 minutes before removing the cake from the pan. The cake can be served warm, at room temperature, or cold. Place on a serving platter and serve with the custard sauce.

Make the custard sauce:

In the bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks and sugar. Beat until light and fluffy, about 3 minutes.

Heat the milk in a small saucepan until it just begins to bubble. With the mixer on, slowly pour the hot milk into the egg yolk mixture, beating continuously. Once combined, pour the mixture back into the saucepan and cook over medium heat, stirring, until the mixture thickens, about 4 minutes. It should coat the back of a spoon but not be too thick. It should be pourable. Stir in the vanilla. Pour the sauce into a small pitcher and serve with the cake. (The sauce can be stored in the refrigerator until serving time.)

Servings:

A gluten free recipe that serves 8.

Ready for dessert?

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Categories:    Dessert

{ 1 comment… read it below or add one }

Lauren March 14, 2016 at 4:20 pm

Do you think it would be possible to make these into cupcakes? Using the same recipe, but simply cooking in a cupcake/muffin pan?

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