• prep: 30 min
• cook: 1 hr
• total: 1 hr 30 min

servings:

Baking pro Alice Medrich's gluten-free oat sponge cake, from her book Flavor Flours, makes a wonderful base for apples caramelized with brown sugar and cinnamon, along with a dollop of pure whipped cream.

• 3 tablespoons (45 grams) clarified butter or ghee
• 1 cup (100 grams) oat flour
• 2/3 cup (130 grams) granulated sugar
• 4 large eggs
• 1/8 teaspoon salt
• 2 large Honeycrisp or Gala apples, unpeeled, cut into 1/4-inch wedges
• 1 tablespoon lemon juice
• 1/4 cup packed light-brown sugar
• 1/2 teaspoon ground cinnamon, plus more for dusting
• 1/8 teaspoon powdered ginger
• 3 tablespoon unsalted butter
• 1 1/2 cups heavy cream
• Stand mixer with whisk attachment or handheld electric mixer, 9-inch square cake pan, sifter or medium-mesh strainer

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