This cake is soft yet moist, satisfying yet not to sweet. Its light and it will not last long- I mean it when I say this or maybe its just my family whose eyes are bigger than their stomachs?
While in season I get my apples from a local organic farmer at which I trade cake for. I pick the apples straight off the tree and drive home thinking up master plans of what to do with them all. Trust me I have good intentions but the apples just don't get to make it to the dehydrator or preserving jars as planned they are manly used for crumbles, cakes, fresh apple juice ( at which I sweeten my jams with ) and gobbled up just how they are. Maybe I will get their next week....... I hope you enjoy this cake as much as my greedy family did, at least you can have in the back of your mind whilst they eat that you have made it with wholesome and much loved ingredients.
Enjoy CK xx
3 medium sized apples, peeled and cut into wedges
Juice of 1 lemon
1 cinnamon stick
½ cup rapadura sugar
2 free-range eggs
1/2 cup apple juice
2 tsp cinnamon
2 tsp mixed spice
1 3/4 cups flour
1/2 cup coconut milk
¼ cup melted coconut oil
1 tsp baking soda
1 tsp baking powder
1 tsp apple cider vinegar- to help activate the baking soda
Desiccated coconut – to decorate
Preheat your oven to 170°C
Soak your apples in 1 cup of water, a squeeze of lemon and a cinnamon stick overnight, once finished drain off water. This intensifies the flavour and softens the apple. *If time is not on your hands then you can place the apples in a saucepan with the water and cinnamon stick and simmer slightly until softened but not falling apart, this will only take a few minutes.
Beat together the butter and rapadura sugar until pale in colour. Add your eggs and beat well after each addition. Fold your wet ingredients into the mixture and then the dry ingredients including ¾ of your apples leaving the rest to decorate the top. Evenly pour your mixture into a lined and buttered cake tin. Line the top of the cake with the remaining apples pressing them in slightly, scatter over some desiccated coconut (optional).
Bake for 35-40 minutes or until a skewer inserted comes out clean