The English Post

Healthy rustic apple cake

RUSTIC APPLE CAKE
Written by Veronica Lavenia

Healthy rustic apple cake has the crunchiness of a cookie (biscuit), the inside of the dough moist, thanks to the apples and the moisture released by them.

Apple cakes have a special magic because they are one of those simple, timeless desserts of which everyone has their own recipe.

This healthy rustic apple cake has a texture that resembles that of short pastry, due to the toasted hazelnut and almond flours that make the inside soft and the edges crisp.

The choice of sugar, Demerara, is not accidental. It is a not very refined sugar which gives a light golden color to this cake with an intense aroma and a delicate taste.

A healthy, rustic and dairy free cake, ideal for any occasion, also as a dessert with fresh cream or ice cream. 

Healthy rustic apple cake: Ingredients

Serves 4-6

3 apples

the juice of one lemon

200 g (7 oz) whole wheat flour, sifted

50 g (2 oz) toasted hazelnut flour

50 g (2 oz) toasted almond flour

1 tsp organic baking powder

1 tsp ground cinnamon

1 organic free range egg

Pinch of sea salt

80 g (3 oz) Demerara sugar

80 ml (3 fl oz) almond milk, unsweetened

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

Healthy rustic apple cake: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Wash and cut the apples into cubes, removing the peel. Roll out the apples with lemon juice and set aside.
  3. Mix the flours with baking powder and cinnamon.
  4. In a bowl, beat the egg with sugar, milk and oil. Pour the dry ingredients into the liquid bowl and mix. Add the apples.
  5. Pour the mixture into a cake tin, lined with parchment paper, and dd a sprinkling of demerara sugar.
  6. Bake for 30 minutes.
RUSTIC APPLE CAKE

PH. Veronica Lavenia

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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.