I've got 5 min free, so I had to share this recipe with you. We've been making seasonal cake on our menu at the tuck shop which means a little experimenting at home on my end, to come up with a gluten free, healthyish cake for our little ones to devour.
I'd like to just make a point of saying, no one in my immediate family has any intolerance to food. But whenever I can make something a little healthier, I do, and for this reasons I like to use brown rice flour. Not only can you not tell the difference in taste, between brown rice flour and whole wheat flour, but brown rice flour makes the lightest fluffiest cake. It's my flour of the moment!
And lnstead of always using raw sugar, I have also used honey (which is crazy delicious), but today I've decided to try rapadura sugar (it is dried sugar cane juice) simply an unprocessed sugar. It kind of has a golden syrup taste and recently I've been buying my daily coffee at Oovio which is across the road from School. They use rapadura instead of processed sugar, along with un-homogenised milk (It's the first time in years that I don't get a tummy ache after a coffee) any way back to my cake.....
It's Wednesday afternoon ("it was") and instead of putting my feet up and having a well deserved rest while the baby sleeps (as if) I'm making my apple cake! Insane?....maybe, but the cake I made for school today was unbelievable and because it was so good I want to make it again and deliver a taste to a handful of friends, along with that brownie that I am now having nightmares over. Its like the sound track from your kids favourite show (or song - Justin Beiber...arrrr!) that you can't get out of your head.....250g beetroot pureed....250g butter melted with 250g dark choc......etc....it never goes away.
My Apple cake recipe goes like this:
1 1/2 cups flour - any flour is fine, brown rice flour is the best (no selfraising) 1 teaspoon baking powder
1 teaspoon bi carb dissolved in 3 tablespoons of warm milk 250g raw sugar or runny honey or 300g Rapadura
4 large apples peeled and cored and cooked with 1/2 cup of water till soft, then either mashed with a fork or processed with a stick blender 1 cup butter or 250g melted
a couple of pinches of salt - one for the eggs and one in the flour 1 tablespoon cinnamon
1 teaspoon vanilla
3/4 cup polenta
Heat your oven to 200c and line a large baking tray
Beat your eggs till light and fluffy - I do this in my kitchen aid on high, it's my new favourite thing to do when making a cake (add it keeps my little helper busy)
Whilst that is happening melt your butter over a low heat, once melted set aside and measure out your flours, cinnamon and baking powder in one bowl and polenta in another
Add your sugar or runny honey to the eggs and keep beating on high
Then add your yogurt and vanilla and slightly cooled butter very slowly, do this whilst your mixer is still on
Now warm your 3 tablespoons of milk and dissolve your bi-carb, turn your mixer off and fold in the apples then the bi-carb/milk
Followed by the flour mix which should be sifted in and then the polenta, mix well
This mixture is very wet
Pour into your prepared tin and sprinkle with cinnamon and sugar (just a little)pop into the oven
Bake for around 35min depending on your oven, if it browns to much on top but is still not cooked in the middle, cover with foil and turn your heat down to 180c. (Remember the cake should be on the middle shelf)
Once cooked leave it in the tin to cool slightly, then slice it up and dust with a mixture of cinnamon and icing sugar.
Serve with a cup of tea......and custard (if you can be bothered making it).
Now that I've made this cake a total of 4 times, I can tell you all the sugars work, but honey is the best of the bunch!
All deliveries made, except one......
Tomorrow I will be posting my favourite chicken sandwiches......stay tuned. Slowly but surely I'm coming back....I have been cooking and photographing like a mad women, if only my computer would cooperate......
©Michelle Schoeps 2013
All photos taken by Michelle Schoeps