Apple, orange and cinnamon cake
Posted: December 8, 2017
As with most healthy bakes, making this cake simply entails throwing some things into the blender, forming them into a cake shape, and baking them in the oven. It’s ideal if you have leftover stewed apple clogging up your freezer and/or you enjoy the combination of apple and orange. It makes a great breakfast, mid-day snack, pudding, or sweet thing to pick at. It will also fill your house with a lovely smell while it’s baking.
My amounts are flexible; you can change them to suit your needs. This version came out very moist, but that was largely because I added extra amounts of apple; go for two cups if you don’t want it so apple-y. The cacao butter gives it a dairy-free buttery richness, and that along with the coconut oil means you don’t have to use harmful vegetable oil, as with the usual apple cake recipes.
1 1/2 cups almond flour (or ground almonds)
1 1/2 cups corn flour/polenta
1/4 cup ground flax seed
1/2 cup flour (eg gluten-free or rye flour)
1 tsp baking powder
2 tsps cinnamon
1/3 cup cacao butter, melted over a gentle heat
3 tbsps coconut oil, melted over a gentle heat
1 tsp vanilla
3 tablespoons honey (add more or some maple syrup if you want it sweeter)
Zest and juice of one small orange/half a larger orange
2 or 3 cups sliced, stewed apples (with skin is fine and adds extra nutrients)
Mix all the ingredients apart from the apple together in a blender. Spoon into a bowl and mix with the apple. Put into a cake tin and bake for 45-50 minutes at 180C or until golden brown on top and a knife inserted into the middle comes out clean.