Shatteringly flaky puff pastry, rich decadent tahini frangipane, sweet apple slices and crunchy almonds. Altogether, the whole is greater than the sum of its parts! And one of the easiest bakes to have in your repertoire.

This cake is studded throughout with bits of soft apples and flavored with cinnamon, nutmeg, cardamom and allspice - aka all the distinctive notes of Fall. Moreover, it has such a wonderfully light and tender crumb! As someone who bakes gluten-free regularly, texture is a major measure of success. And everyone who had a piece of this cake said it didn’t taste like a gluten-free cake at all. Woot! It always feels like a bit of wizardry to get results as good as, or even better, than conventional cakes made with all-purpose flour. Even for people who are not gluten-sensitive, this cake is a win-win because it is lower in carbs and higher in nutrition (especially protein) than cakes made with all-purpose flour. I think everyone will enjoy it. Let me know if you agree!