Golden Delicious Apple Cake

Golden Delicious Apple Cake

My great Aunt was the queen of apple cakes. I would help her bake the most amazing apple cakes that were jam packed with seasonal golden delicious apples and scented with a hint of vanilla. What I love about this cake is that it's packed with apples, allowing the natural sweetness to shine through. The best ones to use in this cake are golden delicious as they are naturally sweet and softer then most apples, so they work really well. This apple cake is delicious just simply served with a cup of lemon tea or served warm from the oven with yoghurt or the perfect custard.

Apples are high in fibre (around 5 g) they contain both soluble and insoluble fibre which is great for your digestive system. The soluble fibre is known as pectin and the beauty of this fibre is that it  has the power to help lower cholesterol and stabilise blood sugar. Almonds are packed with protein and add an irresistible flavour. Almonds also add a generous dose of the antioxidant vitamin E.

INGREDIENTS

Makes 1 cake

2 large red apples (350 g) cut into small dice with skin

2 cups (200 g / 7 oz) almond meal

1 teaspoon baking powder - gluten free

¼ cup (60 ml /2 fl oz) extra virgin olive oil 

¼ cup raw honey

zest from 1 orange

1 teaspoon vanilla bean paste

2 organic eggs

flaked almonds or walnuts, to garnish

METHOD

Preheat your oven to 160 C /320 F.

Combine almond meal, baking powder, olive oil, honey, vanilla and eggs.

Mix through until well combined.

Fold in the apples.

Prepare a 20 cm baking tin with baking paper lining the base and sides of the tin.

Press the cake mixture carefully into the tin, making sure all the apples are pressed down firmly into the mix.

Garnish with flaked almonds.

Bake for  60 - 80 minutes - check after 45 minutes to make sure the cake is still ok and that the oven temp is good.

Rest in the tin for 30 minutes before removing.

NOTES & INSPIRATION

NUT FREE VERSION

INGREDIENTS

280 g (9 3/4 oz) wholemeal spelt flour

pinch sea salt

½ teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

125 ml (4 ½ fl oz) extra virgin olive oil

1 teaspoon vanilla paste

¼ cup raw honey

3 organic eggs

100 g (3 ½ oz) rasins / muscatels

1 orange (zest + 80 ml juice)

2 large red apples (350 g) cut into small dice with skin

METHOD

Preheat your oven to 160 C /320 F.

Combine flour, salt, cinnamon, baking powder and baking soda into a large bowl.

Add olive oil, honey, vanilla, eggs, raisins, orange juice and zest then mix through until combined.

Fold in the apples.

Spoon into a 20 - 25 cm baking tin.

Bake for 1 hour until firm to touch.

Remove from the oven and cool.

Serve at room temperature and enjoy.

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