Apple Cinnamon Cake – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F) and grease a 22 cm pan with the oil.

   ⚙ Preheating the OvenOvenRound pan

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the eggs and sugar 3–4 minutes, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 3
   In a separate bowl, mix the gluten-free flour blend, baking powder, baking soda, salt, cinnamon and lemon zest.

   Bowl
4. 4
   Lower the mixer speed, add the dry mixture, the milk and the butter, melted, alternately, and mix another minute, until smooth.

   Stand mixer
5. 5
   Pour half the batter into the pan, sprinkle the apple, diced, and the sugar and cinnamon over it, and drizzle the butter, melted, over the top.

   Round pan
6. 6
   Pour in the rest of the batter and arrange the apple, thinly sliced, neatly on top.
7. 7
   Drizzle the butter, melted, over the top and sprinkle with the sugar and pistachios.
8. 8
   Bake for about 40 minutes, until a toothpick comes out dry with moist crumbs.

   OvenRound pan
9. 9
   Keep the cake wrapped, preferably in the fridge.