I found some delicious, really big, granny smith apples at the market this week, and with a rainy weekend, it felt like the right time for a childhood favourite of mine - an apple tea cake.
I always leave the skin on apples (after washing) as they are a great source of soluble fibre (a prebiotic) and the antioxidant quercetin, which has potent anti inflammatory, anti-viral, anti-microbial, and anti-allergic abilities. There is a lot of truth in the old saying .. an apple a day keeps the doctor away!
Serves: 8 People
We use all organic or biodynamic ingredients.
- 2 medium green apples, thinly sliced
- 1 cup cassava flour
- ½ cup coconut flour
- ½ cup tapioca flour
- ¾ cup coconut sugar + extra for topping
- 1 tsp cinnamon powder + extra for topping
- 1 tsp bicarb soda
- ½ tsp baking powder
- ½ tsp good quality salt
- 1 tbsp apple cider vinegar
- 3/4 cup macadamia nut or olive oil
- ½ cup activated almond milk
- 2 eggs
- 1 tbsp coconut yoghurt
- 1 tsp vanilla powder or extract
- Preheat oven to 180 oC
- Line a medium size round cake tin with parchment paper.
- In a large mixing bowl, mix flours, coconut sugar, 1 tsp cinnamon, bicarb and baking soda, and salt until well combined.
- Whisk the oil, almond milk, eggs, yoghurt, vinegar & vanilla in a large bowl, until well combined.
- Mix wet ingredients with dry mix until blended thoroughly.
- Put half of the cake mix in the cake tin, and top with half of the apple slices, and a sprinkle of cinnamon & coconut sugar.
- Cover with remaining cake mix, and top with remaining apple slices and a sprinkle of cinnamon & coconut sugar.
- Bake in oven for approximately 35-40 minutes or until a skewer comes out clean.
- Once done, remove from the oven and allow to cool a little in the tin before placing on a rack.
Serve warm with a dollop of coconut yoghurt or grass fed cream, and cup of warm botanical tea.