Appleberry Mallow Squares (Gluten-Free)

Ingredients

Ingredients
  • 3 medium eggs (free-range)
  • 1 teaspoon gluten-free baking powder
  • 5.9oz-170g caster sugar
  • 8.8oz-250g gluten-free self-raising flour (sifted)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 5.2oz-150g golden delicious apples (peeled, cored and thinly sliced)
  • 5.9oz-170g baking margarine (room temp)
  • 6 tablespoons raspberry jam
  • 2.8oz-80g gluten-free mini marshmallows
Topping
  • 2.8oz-80g gluten-free mini marshmallows

Method

  1. Pre-heat oven with an over tray inside to 392f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 20cm/8" square cake tin and set to one side
  2. In a large mixing bowl, cream the baking margarine and caster sugar together until light in colour. Add the 3 eggs and mix into a smooth batter. Add the vanilla extract, almond extract, cinnamon and nutmeg and stir until combined
  3. Next, sieve the baking powder and flour into the mix and stir until well combined but do not over mix. Add the sliced apple and mini-marshmallows and stir until they are evenly distributed throughout the batter
  4. Pour ½ the cake batter into the pre-prepared cake tin and smooth out evenly. Set to one side whilst you mix the jam into a smooth paste with a metal spoon. Spread the jam out evenly on top of the cake layer and follow by spooning the remaining cake mixture on the top and smoothing it out to the edges of the tin evenly. Apply the topping by placing the raspberries as a layer on top of the cake mix evenly
  5. Pop into the oven for 30 minutes. Remove from the oven, cover with foil and pop back into the oven for a further 20 minutes (or until you can insert a skewer into the middle and it comes out clean). Allow to cool in the tin for 5 minutes before removing and allowing to cool completely
  6. Cut into squares and enjoy

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