This recipe hails from Brioche cafe in Balmain. The original recipe is from ‘Gluten Free and Easy’ by Robyn Russell.
100gms (2/3 cup) ground hazelnuts (or ground, unsalted pistachios)
30gms (1/4 cup) white rice flour
1/2 tsp gluten-free baking powder
150gms (1 1/2 cups) ground almonds
6 eggs, separated
115gms (1/2 cup) caster (superfine) sugar
115gms (1/2 cup) caster (superfine) sugar, extra
50gms apple, such as Fuji, unpeeled and grated (I used one whole apple)
50gms butter, melted
1.Preheat oven to 180C.
2.Grease and line the base of a 26cm spring-form tin.
3.Place the pistachio nuts and flour in a food processor and process until the nuts are finely ground. The flour helps the nuts to grind evenly. Add the baking powder and ground almonds and pulse until just combined.
4.Using an electric mixer, beat the egg yolks and the first lot of sugar on high speed until the mixture is very thick. Add the nut and flour mixture, apple and butter and stir well. The mixture will be quite stiff at this stage.
5.In a separate bowl, beat the egg whites to soft peak stage then add the extra sugar and beat to firm peak stage. Gently fold the egg whites into the nut mixture in two batches. Place the mixture into the prepared tin and bake for 50-60 minutes or until cooked through. Allow the cake to set in the tin for 10 minutes then turn out onto a wire rack to cool.
6.To serve, dust the cake with pure gluten-free icing sugar and serve slices with a dollop of mascarpone and a little shredded mint.
The toasted almond crunch topping which went so perfectly with the Pear and Almond cake seemed destined to go with this equally delicious cake, and it did not disappoint.