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