Readers of this blog will know that I am mildly obsessed with apple cakes. I had HUGE cravings for them while pregnant and I am still searching for the right taste. I made up this recipe in an attempt to get what I am looking for. Did I succeed? YES! It’s the nearest in taste to my mother’s cake that I’ve yet had. It is not a very sweet cake (I am on a health kick so I put in v little sugar and v little fat) but it is really delicious. It's more of a loaf, really. And it's so healthy! My mother famously used to ‘forget’ to put sugar in apple tarts. She will love this cake/loaf which I will have to bake for her asap.
250 g of wholemeal self raising flour
2 med/large cooking apples
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp NoEgg mixed with 2tblsps water (or 1 beaten egg for non vegans)
200 mls of soya milk
50 g of light brown sugar
1 tblsp vegetable oil
30 g flaked almonds
- Preheat the oven to 160˚C
- Grease a 2lb loaf tin (or line with paper liner)
- Peel the cooking apples and chop into small pieces
- Sprinkle the cinnamon on the apples
- Mix flour, sugar and spice
- Make the NoEgg mix as per pack
- In a jug, mix together the soya milk, oil and NoEgg mixture
- Make a well in the flour and beat in the milky mixture
- Fold in the chopped apples
- Pour the mixture into the loaf tin. Gently shake to flatten the top
- Sprinkle with the flaked almonds
- Bake for an hour in the top of the oven. Move down a shelf if top browning too quickly.
- Test with a skewer to see if it is baked through
- Cool the cake in the tin
