This simple apple cake is divine, especially now you can use new season apples – yum! It can be made refined sugar-free depending on your choice of sweetener (that is, swap out white sugar for coconut sugar), and is dairy free too. You can sub the flour for spelt or buckwheat if you feel so inclined.
- 3 apples (preferably Granny Smiths)
- 1 C sugar
- 3/4 C sultanas
- 2 eggs
- 3/4 C vegetable oil (I used Rice Bran)
- 2 t vanilla extract
- 1 C walnuts, chopped roughly, but not too small
- 2 C plain flour, sifted
- 1 t cinnamon
- 1.5 t baking soda
- 1 t baking powder
- Preheat oven to 180 degrees Celsius.
- Grease and line a 20cm round cake tin. Set aside.
- Grate the apples and place all flesh and most of the juice into a bowl. Add the sugar and set aside for 10 minutes.
- Into the bowl add sultanas, eggs, oil, vanilla and walnuts and mix to combine.
- Sift in dry ingredients and mix until just combined, but no more.
- Pour mixture into prepared cake tin and place in centre of oven to bake for 1 hour. Remove when tested with a skewer which comes out clean.
- Cool on a wire rack.
- Dust with icing sugar to serve or cream cheese icing if preferred.
- The original recipe calls for 1.5 C sugar so feel free to increase if you want a sweeter cake.
- Also, I used raw sugar instead of caster, but use whatever version of sweetener you like best.
For more delicious recipes, come visit me at The Bubbalino Kitchen