It seems that the most famous and beloved apple cake dates back to 1300, when, a French chef, revisited a recipe made by himself in the kitchen of a monastery.
In the monasteries, given the variety of ingredients available, there was the possibility of experimenting with new recipes. The New Continent had not yet been discovered, so sugar was not available and onions were used as a sweetener.
Over time, apple pie has become an iconic sweet from the Anglo-Saxon countries, although each nation boasts well-known and delicious recipes such as the French Tarte tatin or the Russian Sharlotka.
In Italy, apple cake is the base of a leavened dough with the addition of apple slices (although there are other versions such as “apple crostata” or “Strudel”). On my site, there are other apple cakes recipes available.
In this cake, I used four different types of wholemeal flours that make the dough compact and the surface crisp. It is ideal not only for breakfast but also as a dessert, if accompanied by cream, ice cream or custard.
150 g (5 oz) brown rice flour, sifted
50 g (2 oz) oat flour, sifted
50 g (2 oz) corn flour, sifted
50 g (2 oz) buckwheat flour, sifted
2 tsp organic baking powder
80 g (3 oz) raw coconut sugar
Pinch of sea salt
2 organic free range eggs
150 ml (5 fl oz) brown rice milk
50 ml (2 fl oz) mild extra virgin olive oil (80 ml-3 fl oz organic cold pressed sunflower oil)
3 organic yellow apples, cut into cubes
- Preheat the oven to 180°C (350°F/Gas 4).
- In a bowl, pour all the flours, baking powderyeast, sugar, salt. Mix the dry ingredients.
- Add the eggs, milk, oil and blend with an immersion beater. Add the apples and mix.
- Pour the dough in a cake tin, lined with parchment paper, and bake for 40 minutes.