Autumn-Fall/Winter

Healthy rustic apple cake

Apple cakes have a special magic. They are one of those simple, timeless desserts of which everyone has their own recipe. This healthy rustic apple cake has a texture that resembles that of a biscuit-cookie. This effect is obtained thanks to the toasted hazelnut and almond flours and the raw sugar that, together, make the inside soft and the edges crisp. A healthy, rustic dairy free cake, ideal for any occasion.

 

Serves 4-6

Ingredients

3 apples

the juice of one lemon

200 g (7 oz) whole wheat flour, sifted

50 g (2 oz) toasted hazelnut flour

50 g (2 oz) toasted almond flour

1 tsp organic baking powder

1 tsp ground cinnamon

1 organic free range egg

Pinch of sea salt

80 g (3 oz) Demerara sugar

80 ml (3 fl oz) almond milk, unsweetened

80 ml (3 fl oz) mild extra virgin olive oil (or organic cold pressed sunflower oil)

 

Method:

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Wash and cut the apples into cubes, removing the peel. Roll out the apples with lemon juice and set aside.
  3. Mix the flours with baking powder and cinnamon.
  4. In a bowl, beat the egg with sugar, milk and oil. Pour the dry ingredients into the liquid bowl and mix.
  5. Add the apples. Pour the mixture into a cake tin, lined with parchment paper, and dd a sprinkling of demerara sugar.
  6. Bake for 30 minutes.

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