Apple, Pecan, Pine Nut Torte

A deliciously moist, full of fruit torte style cake. Gluten free dairy free recipe.

Ideal in the kids lunch box, warmed with a dollop of creme fraiche on the side, or served as an after dinner dessert.

I have modified the recipe making it gluten free and dairy free, and have used rapadura sugar, but the choice is yours to substitute any of the ingredients to suit.


6 granny smith apples peeled, cored and thinly sliced

1 lemon Juice and zest

3 eggs

2 tsp vanilla essence

200 g sugar ( I use organic rapadura sugar)

100 g melted butter

!00 ml milk ( I use almond/coconut milk)

150 g plain flour (I use quinoa flour) + 2 tsp baking powder

100 g toasted pine nuts

100 g toasted pecan nuts

120 g sultanas, raisins or currants

1 tsp cinnamon

1/2 tsp nutmeg

1. Preheat oven to 160 degreed Celcius

2. Line a 26 cm springform cake tin

3. In a bowl toss sliced apple in lemon juice and zest to avoid browning

4. Place vanilla eggs and sugar in a bowl, beat until light and creamy

5. Add melted butter and milk to the mixture

6. Fold in flour and baking powder

7. Combine apple with the nuts and sultanas

8. To assemble place 1/3 of the batter on the base of the tin

9. Place 1/3 of the apple and fruit on top

10. Repeat twice over finishing with apple and fruit on top

11. Combine sugar cinnamon and nutmeg to sprinkle on top

Bake for approximately 80 minutes or until cooked tested with a skewer

Cool on a wire rack once removed, carefully from the tin

Rapadura is the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heats, whilst being stirred with paddles, then ground to produce a grainy sugar. It has not been cooked at high heats nor spun to change it into crystals and

the molasses has not been separated from the sugar.

Much has been written about sugar substitutes and sugar free baking. Fruits such as dates, sultanas, raisins & currants add sweetness, I sometimes use Organic Rapadura Sugar, but reduce quantities. Agave and maple syrups are also alternatives in some recipes.

Rapadura is still a by product of sugar cane but is less refined giving it a slightly better nutritional profile, particularly Iron.

I recommend that you substitute any ingredients to suit a gluten free, dairy free or reduced sugar requirement. Add things like dried fruits and nuts, chia seeds, almond meal, yoghurt or tahini to any of your baking, making it work for you.

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40 Hazelmere Parade

Sherwood 4075


Nutritional | Naturopathic | Energetic

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© 2016 Susan Chisholm