Preheat your oven to 180°C, fan. Grease and line a 25 cm diameter spring form cake tin.

Peel and core your apples and cut them into approx1 1/2 cm cubes.

Mix together the flours, baking powder, sugar, salt, eggs, oil and vanilla essence. This can be done by had (it comes together very easily), with an immersion blender, or in a stand mixer.

Mix the apples and cake batter together and pour into the prepared cake tin.

Mix together the brown sugar and cinnamon and sprinkle over the top.

Bake in the oven at 180°C, fan for 50 mins. The cake should be cooked through with no runny bits in the middle. You can use a skewer to check that it is done but it is sometimes difficult to tell with so many apples in the cake.

Let the cake cool slightly in the tin then remove the spring form tin and transfer to a plate before it is cooled completely. You may prefer to use a ceramic or enamel flan dish and serve directly from the dish without transferring the cake to a plate. I find that if my apples are quite big, they make the cake so moist that it is difficult to remove from the cake tin.

Serve this delicious Gluten Free Apple Cake warm with a scoop of ice cream or swirl of whipped cream for dessert, or cooled on its own with a steaming cup of tea or coffee for a mid-afternoon snack.