Apple_Cinamon_Custard_Cake

Have you ever thought that converting cakes into healthy ones could be so much fun? I didn’t, but the more I experiment, the more I am learning that anything is possible with a little knowledge and some good quality ingredients.

This is one of those recipes that you see in a magazine and you think..I wonder what would happen if…..? I chose this recipe not only for its many benefits of beautiful and healthy apples, but for my love of custard, and I wanted to try an alternative recipe to the sugar loaded packaged custard that most Australian reach for.

This is lovely enjoyed with a warm drink, served warm or cold, depending what the mood and time of day it is.

Ingredients:

  • 20 g coconut oil 500-550g
  • (about 3) Granny Smith apples, peeled, cored, cut into 8 wedges, then cut into ½ cm thick slices;
  • 1 ¼ cups Whole Meal Spelt flour, plus 2 tbsp extra
  • 1 cup Coconut Sugar, plus 1 tbsp extra
  • 2 tsp baking powder ½ tsp himalayan salt
  • ¾ tsp ground cinnamon
  • 1 cup Macadamia oil
  • 1 cup coconut milk
  • 2 large free range eggs
  • 2 tsp orange or lemon zest
  • 1 tsp Vanilla extract
  • 2 large egg yolks

Method:

  1. Position a rack in the centre of the oven and preheat to180C or 160C if using a fan forced one. Grease a 23 cm springform pan with the 20g of coconut oil.
  2. In a medium bowl, prepare the apples and set aside
  3. In another medium bowl, whisk together the 1 ¼ cups of flour, 1 cup of coconut sugar, baking powder, salt and ¼ tsp cinnamon. In a large bowl, whisk together oil, mild whole eggs, orange zest and vanilla to blend. Whisk dry ingredients into the wet ingredients to form a smooth batter. Be careful not to over-mix.
  4. Transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tbs flour, set aside. Whisk egg yolks into remaining batter in the large bowl just to blend. Stir in the apples. Transfer the apple batter to prepared pan and using a crank-handled spatula, spread batter into an even layer and press the apples in to submerge them. Pour the reserved batter evenly over the apple batter. In a small bowl, mix the remaining coconut sugar and cinnamon to blend well, and then sprinkle it evenly over the batter.
  5. Bake for 50 mins, or until a skewer inserted in the centre comes out clean and the top is golden brown. Transfer the pan to a wire rack and cool for 15 mins. Run a knife around the sides of the cake and release the pan sides. Cool cake for about 30 mins to serve warm, or cool completely.

Enjoy

This recipe makes 12 standard servings.