Traditionally you pair cinnamon with apple, but the irish cream has a slightly spiced taste when it is baked, so you don’t need to add anything more. (Try licking the spoon with this one!)
Preheat a fan forced oven to 170 celcius, 190 if not fan forced. You can use whatever shaped tin you like, if you use something shaped like a star, make sure you push the batter right into the points. You won’t need a huge tin for this mixture as it is more of a tea cake than a butter cake.
1/2 cup caster sugar
1 egg, slightly beaten
1/2 cup Irish Cream (liqueur)
1 cup gluten free SR flour
1/4 cup coconut flour
1 tsp xanthan gum
I apple, peeled, cut into quarters and cored, then sliced finely
Cream the butter and sugar, add the egg and beat well. Add the dry ingredients and liqueur alternately. Spoon batter into tin. Push slices of apple into mixture and bake for 25-30 minutes.
Can be served warm as a pudding, or cold as a cake.
Serve with Irish Cream cream.