The English Post

Whole grains apple cake

WHOLE GRAINS APPLE CAKE
Written by Veronica Lavenia

Whole grains apple cake is a delicious, healthy alternative to the traditional recipe.

It  seems that the most famous and beloved apple cake dates back to 1300, when, a French chef, revisited a recipe made by himself in the kitchen of a monastery.

In the monasteries, given the variety of ingredients available, there was the possibility of experimenting with new recipes. The New Continent had not yet been discovered, so sugar was not available and onions were used as a sweetener.

Over time, apple pie has become an iconic sweet from the Anglo-Saxon countries, although each nation boasts well-known and delicious recipes such as the French Tarte tatin or the Russian Sharlotka.

In Italy, apple cake is the key of a leavened dough with the addition of apple slices (although there are other versions such as “apple crostata” or “Strudel”). 

This cake is made with four different types of wholemeal flours for a delicious rustic treat. It is ideal not only for breakfast but also as a dessert, if accompanied by cream, ice cream or custard.

Whole grains apple cake: Ingredients

Serves 8-10

150 g (5 oz) brown rice flour, sifted

50 g (2 oz) oat flour, sifted

50 g (2 oz) corn flour, sifted

50 g (2 oz) buckwheat flour, sifted

2 tsp organic baking powder

80 g (3 oz) raw coconut sugar

Pinch of sea salt

2 organic free range eggs

150 ml (5 fl oz) brown rice milk

50 ml (2 fl oz) mild extra virgin olive oil (80 ml-3 fl oz organic cold pressed sunflower oil)

3 organic yellow apples, cut into cubes

 

Whole grains apple cake: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. In a bowl, pour all the flours, baking powderyeast, sugar, salt. Mix the dry ingredients.
  3. Add the eggs, milk, oil and blend with an immersion beater. Add the apples and mix.
  4. Pour the dough in a cake tin, lined with parchment paper, and bake for 40 minutes. 

Don’t miss:

Gluten free cornmeal ciambella

Vegan chocolate pear cake

Gluten free Paradiso cakes

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.