Simple apple–cinnamon scroll cake

All the warm spices and nostalgia of a cinnamon scroll are captured in this fluffy light. The spiral of brown cinnamon sugar turns crispy and caramelised as it bakes, recreating the taste of sticky cinnamon layers. A simple vanilla glaze adds the iconic glossy drizzle and a sprinkle of pecans brings a signature nutty crunch. The essence of a cinnamon scroll made in a fraction of the time.

Simple apple–cinnamon scroll cake. Credit: Plum / Ben Dearnley

• serves

  12

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 260 g (2 cups) gluten-free self-raising flour, sifted
• 145 g (⅔ cup) caster sugar
• pinch of sea salt flakes
• 1 large granny smith apple, peeled, cored and chopped (about 130 g) (see Note)
• 125 ml (½ cup) light extra-virgin olive oil
• 125 g (½ cup) plain Greek coconut yoghurt
• 2 eggs, at room temperature, lightly whisked
• 2 tsp vanilla bean paste

Cinnamon swirl

• 2 tbsp light extra-virgin olive oil
• 2 tbsp brown sugar
• 1 tbsp ground cinnamon

Topping

• 40 g ( cup) pure icing sugar, sifted
• 2 tsp milk of your choice
• 2 tbsp pecans, roughly chopped

Instructions

1. Preheat the oven to 160°C fan-forced (or 180°C non-fan-forced). Grease the base and sides of a 23 cm square or round cake tin and line the base with baking paper.
2. Place the flour, caster sugar, salt and apple (if using, see Note) in a mixing bowl and mix with a wooden spoon to combine. Add the olive oil, yoghurt, eggs and vanilla and mix until just combined to make a thick batter. Pour the batter into the tin.
3. Combine the cinnamon swirl ingredients in a small mixing bowl and mix well, then drop spoonfuls over the batter. Create a swirl pattern by gently running a knife through the batter (do not overmix otherwise you will blend the batters).
4. Bake the cake for 35 minutes until an inserted skewer comes out clean. Cool slightly in the tin, then turn the cake out onto a wire rack to cool completely.
5. To make the topping, mix the icing sugar with the milk until thick and slightly runny (if you need to thin the icing, add a little more milk).
6. Flip the cake onto a serving plate, so the swirls are visible. Drizzle the icing over the cake, sprinkle on the pecans and serve.

Notes

• I’ve added chunks of sweet jammy apple for freshness, but you can leave them out if you prefer a plain cake.
• Store the cake in an airtight container at room temperature for up to 5 days; or freeze for up to 2 months and thaw before serving.

This recipe is an edited extract from Gluten Free Express by Helen Tzouganatos (Plum, RRP $44.99). Photography by Ben Dearnley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.