Dutch Apple Cake – A lovely fruity cake to use up autumn apples.
Apples are extremely rich in important antioxidants, flavanoids and dietary fibre. Almonds also used in this recipe and help the cake maintain it’s moist texture, they are also an excellent source of Vitamin E, copper, magnesium, manganese, potassium, calcium, and iron. All of which are essential to maintaining good skin oxygenation and function.
5 large apples (I use tart apples, but experiment with whatever variety you have)
1 1/2 tbsp chia seeds
4 tbsp water
1/4 cup currants
1/4 cup coconut sugar
1/4 cup + 2 tbsp melted coconut oil
2 tbsp maple syrup
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cardamon (optional)
1 1/2 cups almond meal
1 tsp baking powder
1/3 cup walnuts
Peel, core and chop the apples into cubes, add to a medium bowl aong with currents, coconut sugar and maple syrup. Leave to stand for 5 minutes.
Meanwhile in a small bowl mix the chia seeds with the water and allow to sit.
Add coconut oil and chia seeds to the apples and mix thoroughly. Then pop in the almond meal, cinnamon, allspice, cardamom, baking powder and walnuts and mix well. If your mixture feels a little dry add a tbsp of water.
Line a square cake pan or a 20cm round cake pan with baking paper. Tip in the mixture and press firmly into tin, this will ensure your cake does not crumble when cooked. Either wet the back of the spoon or your fingertips to ensure the cake mixture does not stick.
Bake at 160 degrees C for 50-60 minutes, until cooked.
It holds together well, when it has been allowed to get to get to room temperature and then chilled slightly. But equally delicious warm. Can be refrigerated for up to 5 days. Enjoy on its own, with coconut or greek yoghurt…