Lately I’ve bought loads of gorgeous, fragrant apples from our local farmer’s market every Saturday and done justice to each and every beauty. Best apples I have ever eaten, dripping with juice and so fragrant, every single variety distinct and each one a winner. But I have also used them for an apple & date crumble, apple pie, Tarte Tatin and now this ever so easy apple cake with olive oil! I readily admit that I am not a cake or dessert expert and am always surprised when I take the cake out of the oven and it actually looks and tastes like a cake! Whopeeee a success! Calls for a jig around the kitchen table and the cats look on. whiskers askance, ears perked, baffled by this uncharacteristic behaviour…….. humans, what next?!?!
Keep going I tell myself, next project is to try different fruits, something with pineapple perhaps or even soft fruit….hmmmm, that one might be tricky but will definitely have a go – only way to learn I believe is to get your hands in the flour and add a large pinch of courage and away we go. I hope you will do the same and pop an apple cake in the oven soon!
By the way, this is the first time I used flax to replace egg – I had flax seeds which I put through the coffee grinder. 1 tablespoon flax powder + 3 tablespoons water = 1 egg and it works beautifully, no problem at all and I think I will stick with flax as a substitute for egg in the future. The other thing I learnt was that adding something slightly coarse like cornmeal to the cake mix enhances the texture and gives it a very slight crunch – scrumpilitious!
3 small or 2 large eating apples (I used Russets, but Cox’s or Braeburns are good too; any apple with a bit of tart)
100 grams plain white flour
50 grams cornmeal (medium ground)
100 grams light brown sugar
Grated rind of half lemon
1 teaspoon baking powder
Pinch of salt
1 tablespoon flax powder dissolved in 3 tablespoons cold water (takes about 10 minutes to get a gel-like consistency)
50ml olive oil (about 4 level tablespoons)
50ml orange juice (about 4 level tablespoons)
50ml coconut or soya milk (about 4 level tablespoons)
Couple of tablespoons of sugar for sprinkling on cake
- Peel, core and cut the apples into small pieces
- Mix all the dry ingredients in a bowl
- Add apples and wet ingredients and mix thoroughly
- Pour into small cake tin (mine is a 6 inch round tin), oiled and lined with baking paper. Sprinkle with 2 tablespoons of sugar
- Bake in pre-heated oven at 190C, 375F or gas mark 5 for about 70-80 minutes (adjust temperature for fan-assisted oven).
- For the last 15 minutes cover the cake loosely with a sheet of baking paper to keep it from going too brown.
- Stick a skewer in the cake and if it comes out clean, which it should, the cake is ready!
Tip: This is a beautiful apple-rich moist cake and it can be eaten warm with vegan cream or ice cream too