¾cupBrown Rice Flour(see Notes below for substitutes)
1tBicarbonate of Soda
1cupLight Brown Sugarfirmly packed
3medium Applespeeled, cored and grated coarsely
3extra-large Eggs
¾cupVegetable Oil
WALNUT PRALINE:
¾cupCaster Sugar(Superfine Sugar)
2TBWater
½cupRoasted Walnutsfinely chopped
APPLE ICING:
2cupsIcing Sugar(Confectioners Sugar)
¼cupApple Juiceapproximately
Instructions
Pre-heat the oven to 180 deg C ( 350 deg F ) - Line a sheet pan, 24cm x 32cm ( 9 inch x 13 inch ) with baking paper (let the paper extend over the sides
Sift Potato Flour, Brown Rice Flour, Bicarbonate of Soda and Brown Sugar into a medium mixing bowl
Stir in the grated Apples, Eggs and Oil - mix well
Pour batter into the lined sheet pan and bake 25 - 30 minutes or until a tester comes out clean - remove cake from the oven and let stand in the pan for 10 minutes
Meanwhile make the Walnut Praline - Combine the Caster Sugar and Water in a small saucepan over low heat until the Sugar dissolves - bring to the boil uncovered without stirring - boil 5 - 10 minutes until the toffee is a caramel color - remove from heat - let bubbles subside
Sprinkle the Nuts in a single layer on baking paper on a baking sheet - pour toffee mixture over the Nuts - let stand at room temperature until hardened - chop praline finely
By now you can turn the cake out onto a wire rack - top-side up and let cool completely
Apple Icing : Sift the Icing Sugar into a small mixing bowl - stir in just enough Apple Juice to make the Icing spreadable
Once the Cake has cooled, spread with the Icing and sprinkle over the Praline
Slice into bars and serve
Notes
I had a few bars left and it kept well at room temperature for 3 days (although the Praline had gone soft, more syrup like)
Substitute for Potato Flour - Cornflour (Cornstarch)
Substitute for Brown Rice Flour - Sorghum Flour / Coconut Flour / Tapioca Flour
Nutrition Facts
Toffee Apple Cake Bars
Serving Size
1 Bar
Amount per Serving
Calories
166
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
5
g
Cholesterol
19
mg
6
%
Sodium
12
mg
1
%
Carbohydrates
27
g
9
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.