Gluten-free dessert made with Scotch sponge and apples

Ingredients:

Scotch biscuit

• 1/3 cup chopped dates (about 8)
• 2 tablespoons of honey
• 1/4 tsp vanilla extract
• 1 cup brown rice flour
• 3/4 cup ground almonds
• 1/4 cup tapioca starch
• 1/4 tsp ground cinnamon
• 1/4 cup cold butter, cut into pieces
• 1 tbsp. grated cheddar

Jam for apple pie

• 3 cups peeled and diced tart apples
• 2/3 cup orange juice
• 1/4 cup lemon juice
• 2 tsp finely grated orange zest
• 1 teaspoon finely grated fresh ginger
• 1/2 tsp ground cinnamon
• 3 tbsp. sugar
• 50 g liquid pectin

Preparation:

1. Preheat oven to 160°C and grease a 20cm square baking pan.
2. Soak the dates in warm water until soft (about 10 minutes), then drain and puree with honey and vanilla extract.
3. Scotch biscuit.
   
   Combine the rice flour with the ground almonds, tapioca, and cinnamon and mix using a food processor, mixer, or by hand. Add chunks of butter until the mixture has a coarse, crumbly texture. Stir in the date and cheddar mixture. Beat until combined (the dough will still be crumbly).
4. Press the mixture into the pan and bake for 35 minutes, until the edges are golden brown.
5. While the cake is still warm, cut it into 16 squares and let it cool completely before removing from the pan. The sponge cake comes out of the pan easier after leaving it in overnight. It also tastes best that way.Serve with apple jam.
6. Jam for apple pie.
   
   In a saucepan, combine the apples with orange and lemon juice, orange zest, ginger, and cinnamon. Simmer over low heat for about 15 minutes, until the apples are soft.
   
   Add sugar and cook for another 10 minutes, until the apples become translucent. Remove the jam from the heat and stir in pectinPlace in sterilized jars with lids, following safe canning procedures. Alternatively, cool the jam and store in the refrigerator for up to 3 months.