This recipe is based on a German apple cake recipe but made with our gluten free cake mix and ground almonds. You can of course use other fruit, for example pineapple, mandarins or banana.







Fudge sauce:

50g butter
50g soft brown sugar
50g double cream

Mix all the above in a saucepan and melt over a medium heat. Once it has all melted bring to the boil for 3 minutes until bubbling then remove from the heat.


105g butter or margarine
50g caster sugar
55g light brown sugar
3 eggs, beaten
105g Baked To Taste cake mix
75g ground almonds
60g milk

2 eating apples
1 tablespoon of lemon juice.


Preheat oven to 160C/Fan 150C Gas mark 4. Grease and line the base of a 20cm cake tin with baking parchment.

  1. Slice the apples thinly and mix with the lemon juice. Pour the fudge sauce onto the bottom of the prepared tin and arrange the apples on top in a circular pattern.
  2. Beat the butter and sugar together until soft and fluffy.
  3. Gradually beat in the eggs a little at a time until fully mixed. If the mixture starts to curdle add a tablespoon of the cake mix.
  4. Fold in the flour and ground almonds a tablespoon at a time until lump free. Fold in the milk.
  5. Spoon over the apples and fudge sauce and smooth the top with a palette knife. 
  6. You may have sponge mixture over, if so make a few cupcakes. I had enough for 5 cupcakes and I added chocolate chips to mine, but you could also use a handful of dried or fresh fruit.
  7. Bake for 35-40 minutes until the cake is firm to the touch.
  8. Turn upside down and serve hot with custard or cream.

You can buy the cake mix here: Gluten Free Cake Mix


Subscribe to Updates

Subscribe to:

Have something to say? Leave a comment below.

Leave a comment   Like   Back to Top   Seen 0 times   Liked 0 times

Subscribe to Updates

If you enjoyed this, why not subscribe to free email updates ?

Subscribe to Blog updates

Enter your email address to be notified of new posts:

Subscribe to:

Alternatively, you can subscribe via RSS RSS

‹ Return to Blog

We never share or sell your email address to anyone.

I've already subscribed / don't show me this again

Recent Posts


| 24 hours ago | Blogging


This batter is very light, crispy and easy to make, and is enjoyed by everyone, on a gluten free diet or not.  It is essential to use a sparkling water or gluten free beer that still has plenty of fizz. Pictured are the goujons I made for the grandkids.   BAKED TO TASTE  BATTER MIX FISH BATTER INGREDIENTS 4 fillets of fish (most white fish fillets are suitable for this but the more common ones would be cod, haddock and whiting. For a special treat john dory is a good choice). Fillets can be left whole or cut into strips to make goujons. 175g Baked to Taste batter mix 185-195ml of sparkling water (gluten free beer can be substituted using the same quantity) Pinch of salt Vegetable oil for deep frying   METHOD Place the batter mix in a bowl and gradually add the water, mixing with a hand held whisk. Add enough water to give a thick pouring consistency similar to that of double cream. Heat the vegetable oil to 180° in a deep fat fryer or large wok. Ensure the fish is dry then dip into the batter, drain off any excess batter and fry for approximately 5 minutes or until crisp and golden. Drain on kitchen paper. ...


| 4 days ago | Blogging


We used to make sticky toffee puddings at G Free so I have adapted the recipe to make cupcakes. Rather than use toffee pieces I have gone for chopped up a Snickers bar which add a lovely nutty and toffee flavour to the cakes. You could also use Mars bars or Fingers of Fudge if you do not want nuts in the recipe. The toffee topping is literally the icing on the cake, yummy!.   BAKED TO TASTESELF RAISING FLOURDATE AND TOFFEE CUPCAKES Ingredients 125g boiling water 145g chopped dates 1 level teaspoon of bicarbonate of soda ½ teaspoon of vanilla essence 65g butter or margarine 120g light brown sugar 2 eggs, beaten1 Snickers bar, chopped into small pieces 145g Baked to Taste self raising flour Method Preheat the oven to 170 °C, fan 160°C, Gas 3. You will also need 12 muffin cases. 1. Mix the chopped dates with the boiling water, vanilla essence and bicarbonate of soda in a bowl. 2. Beat the butter or margarine with the sugar until light and fluffy. Add the beaten eggs a little at a time. 3. Fold in the flour and date mixture followed by the chopped Snickers bar.  4. Place in 12 muffin cases and bake for 25 minutes or until firm to touch.5. Cool before decorating. Toffee icing 100g butter 200g icing sugar50g dulce de leche or tinned caramel Soften the butter and beat in the dulce de leche. Gradually beat in the icing sugar until a smooth consistency. Spread on top of the cupcakes (the icing is quite granular so cannot be piped) and decorate with a knife as pictured....


| 6 days ago | Blogging


  For years now I have envied my non GF family  and friends when I serve up cheese and biscuits (especially at Xmas) and wish I had my own recipe for a really crispy cheese biscuit. Well, after lots of attempts and quite a few disasters accompanied by a big helping of my  temperamental chef attitude I have finally done it. Remember to leave the biscuits in the oven until it is cold.    BAKED TO TASTE GLUTEN FREE OATS CHEESE AND OAT BISCUITS INGREDIENTS 30g of mixed seeds (I used a premix of sunflower, pumpkin, hemp seeds and golden linseed). 220g  Baked to Taste gluten free oats 1/2 teaspoon of salt 100g butter (chopped into small pieces) 150g grated mature cheddar cheese 1/2 teaspoon bicarbonate of soda mixed with 2 tablespoons of boiling water METHOD Preheat the oven to 190°C, Gas 5 Grease a baking tray with butter or parchment paper Put the mixed seeds and oats into a food processor and process until they are like fine breadcrumbs Add the grated cheese and butter and blend until the mixture starts to form a ball. Mix in the water and bicarbonate of soda and blend again until a smooth ball of dough is formed. Take golf-sized pieces of dough and form into balls. Place on the baking tray and flatten with your hands, smoothing around the edges to make a neat circle. These do not spread so can be placed quite close together. Cook in the oven for 20 minutes. Turn oven off and leave the biscuits in the oven until the oven is cold. This will make the biscuits lovely and crunchy and help to increase the shelf life. Makes 40. Store in an airtight tin. These have kept really fresh for 10 days in my household until they are all gone, so could possibly last longer if you can resist them.    ...