This cake has become a firm favourite of the Love Food, Eat Healthy Facebook Group members it is the most frequently made cake and gets rave reviews. So I couldn’t possibly create my first book without including it or sharing it on this website. It is also one of our favourites too.
Testers and Tasters Feedback
“Who could believe anything so healthy could taste so delicious. Scores 82 for me on Zoe.”
“I made it with pears instead of apples, delicious.”
“I made 12 muffins, the cakes were moist, delicious and very popular.”
Photo
Anne Masters, Tester and Taster
Serves: 10-12 portions or 12 cupcakes
Plants: 6-7
Preparation: 15-25 minutes Cooking: 25-35 minutes
GF V Option NF Option DF
Swaps
V: leave out the eggs and add 1tbsp of ground chia or flax seeds. Do not soak first as there is sufficient liquid in the cake to bind with the seeds. Also add another half a tsp of bicarbonate of soda to increase the rise of the cake.
NF: exchange the ground almonds for wholemeal, tigernut, brown rice or other nut free flour or a combination of these flours.
Apple: swap for pears, rhubarb or other moist fruit in season.
Fresh or frozen berries, plum, cherries, or other soft fresh fruit
Freezing
This cake freezes well.
Ingredients
200g ground almonds
200g of cooking apple chopped. Leave the skins on as there is lots of goodness there and they don’t notice once cooked.
100g stoned prunes chopped or 80g of chopped dates
70ml Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
90g stem ginger drained of syrup (optional) or add another 50g of prunes or 30g of dates if not using the ginger.
4 eggs or vegan option
2 tsp cinnamon
1 tsp ground ginger (optional)
1 tsp gluten free baking powder
1 tsp of bicarbonate of soda
2 tsp of lemon juice or apple cider vinegar
8 inch/20cm cake tin, lined with greaseproof or parchment paper or 12 cupcake cases
Method
Prepare 12 cake cases or grease or line with parchment paper one 8”/20cm
Heat the oven to 190C, 170C fan, 375F, gas 5.
Heat the chopped prunes or dates in a little water until they are mushy texture like Hummus. All the moisture should have evaporated. Keep an eye on them so they do not burn should take about 3-5 minutes.
Use a food processor, stick blender, stand mixer or whisk to blend the prunes or dates; half the stem ginger and EVOO until everything is well blended and forms a smooth paste.
Add the spices and eggs or ground chia and blend/whisk again.
Add the ground almonds and baking powder and blend again or mix thoroughly until all the ingredients are blended.
If using a food processor take the blade out.
Add the chopped apple, stem ginger, bicarbonate of soda, lemon juice or apple cider vinegar and stir well to incorporate the fruit and ginger throughout the cake.
Cooking:
Cake:
Put the mixture into the prepared cake tin and bake for 35-45 minutes. You should be able to put a knife in and it will come out clean of cake mixture when it is cooked. Because of the apples it will be moist inside. If it feels a bit too moist turn the oven off and leave in the cooling oven for 15-30 minutes longer.
Cup Cakes:
fill the cupcake cases evenly and bake for 20-30 minutes until a knife comes out clean as described above.
Comentários