Gluten-free dessert made with Scotch sponge and apples

Votes: 1

How to Make - Gluten-Free Scotch Sponge and Apple Dessert

Time: 1 hour.
Complexity: easily
Quantity: 16 cakes

Traditional Scottish sponge cake is unlike what is commonly known as a "biscuit" in Russian-speaking countries. This type of cake is typically baked using sugar, butter, and oatmeal. This recipe omits the latter ingredient, replacing the oatmeal with rice flour. The resulting crisp squares pair perfectly with delicious apple jam.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Scotch biscuit

1/3 cup chopped dates (about 8)
2 tablespoons of honey
1/4 tsp vanilla extract
1 cup brown rice flour
3/4 cup ground almonds
1/4 cup tapioca starch
1/4 tsp ground cinnamon
1/4 cup cold butter, cut into pieces
1 tbsp. grated cheddar

Jam for apple pie

3 cups peeled and diced tart apples
2/3 cup orange juice
1/4 cup lemon juice
2 tsp finely grated orange zest
1 teaspoon finely grated fresh ginger
1/2 tsp ground cinnamon
3 tbsp. sugar
50 g liquid pectin

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice flour, almond flour, dates, honey, cheddar cheese, ginger root, lemon juice, Orange juice, apple pectin, apples, cinnamon, tapioca

Cooking the dish according to the recipe:

Preheat oven to 160°C and grease a 20cm square baking pan.
Soak the dates in warm water until soft (about 10 minutes), then drain and puree with honey and vanilla extract.

Scotch biscuit.

Combine the rice flour with the ground almonds, tapioca, and cinnamon and mix using a food processor, mixer, or by hand. Add chunks of butter until the mixture has a coarse, crumbly texture. Stir in the date and cheddar mixture. Beat until combined (the dough will still be crumbly).
Press the mixture into the pan and bake for 35 minutes, until the edges are golden brown.
While the cake is still warm, cut it into 16 squares and let it cool completely before removing from the pan. The sponge cake comes out of the pan easier after leaving it in overnight. It also tastes best that way.Serve with apple jam.
Jam for apple pie.

In a saucepan, combine the apples with orange and lemon juice, orange zest, ginger, and cinnamon. Simmer over low heat for about 15 minutes, until the apples are soft.

Add sugar and cook for another 10 minutes, until the apples become translucent. Remove the jam from the heat and stir in pectinPlace in sterilized jars with lids, following safe canning procedures. Alternatively, cool the jam and store in the refrigerator for up to 3 months.