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Abby’s Apple Cake

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Confession.

 

I ate a slice of cake.

 

It had wheat flour in it.

 

Now it usually takes something quite extraordinary, eg. a once in a lifetime desert experience or a heavenly snow flaky croissant in the window of a French patisserie whilst revelling in the holiday spirit for me to break my no-wheat rule. This doesn’t happen very often, but when it does it has to be worth it, (I have about a 79% success rate) otherwise the thrilling stomach cramps and bloating are significantly amplified.

 

So it happened. And I am going to file this slice of cake under my ‘once in a lifetime desert’ category because I’m almost certain that I will not get another chance to taste a cake made by the beautiful Abby again.

 

A budding young and newly self-proclaimed baker, Abby’s spirit is as spine-tingling as the crunch of her cinnamon sugar encrusted apple cake. Her voice, warm with a buttery full tone, lusciously demanding your attention even amongst a most cacophonous crowd.  Abby says she is trying to learn to bake because she has taken a catering class at school. She swears the teacher ‘dislikes’ her. Impossible, I say; her eagerness is infectious.

 

The cake sat propped up on a porcelain white stand in the kitchen as her folks prepared our beautiful meal of roast lamb. It was, much unlike my first cake baking attempts, perfectly round with a visibly appealing texture. I knew all along that I had to experience it.

 

The cake was gorgeous on its own, but I continued to adorn it in vanilla ice-cream and cream.

 

Then I ate it.

 

And in order to never forget it, I burst out of bed the following morning and created this.

 

CHAI SPICED APPLE TEA CAKE

 

4 large granny smith apples – peeled, cored and chopped.

2 tbsp loose leaf Chai tea

2 cinamon sticks

6 cardamon pods

2.5 cup water

 

Place chai tea into a small saucepan with boiling water and allow to infuse for about 15min. Place apple, cinnamon sticks and cardamom pods into a medium sized saucepan and pour over the strained chai tea. Allow to simmer for about 20min or until apples have completely softened. Remove cinnamon sticks and cardamom pods. Using a stick blender or processor, blend the apple mixture until a smooth purée has formed. Allow to cool completely.

 

1  1/2 cup almond meal

1 cup plain flour (gluten free)

2 tsp baking powder

2 large eggs lightly whisked

1 cup chai spiced apple puree

3/4 cup honey

1/4 cup buttermilk

1/4 cup oil (olive, coconut, macadamia)

 

Preheat oven to 180 degrees celsius and grease and line a 22cm spring-form baking tin with bking paper. Place the almond meal, flour and baking powder in a bowl and stir to combine. In a separate bowl place the eggs, apple puree, oil, honey  and buttermilk and mix well. Pour the wet ingredients into the bowl of dry ingredients and using a spatula gently fold together until a smooth batter has formed. Place the batter into prepared baking tin and then into preheated oven. After 20min turn the oven temperature down to 160 degrees and cook for a futher 20-25min or until golden. Serve with natural yoghurt or warm with butter. Seves 8.



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