The apples I'm now getting from Petty's Orchard are so tasty at the moment. When I made another batch of my brown rice and quinoa baby rusks recipe the other day, I actually didn't even need to add sugar as the half apple that you add to the flour was so flavourful and sweet that sugar wasn't needed.
Everyone would have experienced a time when last minute plans were made for friends 'just popping in' for a quick visit. You look at the pantry with horror realising not even a butternut snap could be offered with a cuppa. What to do, what to do?!
This cake can be put together so quickly that the oven probably wouldn't have reached 180 degrees by the time the batter fills the pan (with or without the Thermomix!), and by the time you hear the knock on the door, you'll be pulling it out of the oven, with hardly a dish to clean up in the meantime. Thankfully the best way to serve this cake is warm, so you don't even need to waive it in front of the air conditioner to cool it down!! (no I have never done that, I promise!!)
Of course I have incorporated some goodness into this afternoon tea offering: healthy fats, protein, various vitamins and minerals from the LSA (linseeds, sunflower seeds and almonds) and hazelnuts, minimal added sugar (only 70g for the whole cake!!), and of course no shortage of fresh apple chunks - delicious!!
I used sour cream because that's what I wanted to use up in my fridge, but a good quality natural or greek style yogurt would be just as lovely. Also take the license to change the nuts to almonds or even macadamias but I must say apples and hazelnuts are a really lovely combination. I obviously used gluten free flour but wholewheat or spelt would work too - just might need to add a little more liquid (maybe a couple of tablespoons of milk or apple juice). Instead of chopping the apples and folding them through the mix, you could go traditional and finely slice quartered apples fanned around the base of the cake (which, when turned out becomes the top). You could even leave the skin on for added nutrition and if you don't mind a bit more chewing!
Now for those of you looking for kids (and big kids) after school snacks, throw this mix into muffin tins instead and feel good knowing there's a bit of nutrition in there for them too!
Happy Fathers Day daddies! Enjoy......
Apple Hazelnut Cake
Ingredients85g raw hazelnuts (use hazelnut meal if you don't have a Thermomix or food processor)
150g gluten free SR flour (I use Orgran brand)
1-2 tsp ground cinnamon (to your taste)
70g sugar (I used rapadura but any sugar (except icing!!) would work)
1 tsp vanilla extract
100g sour cream
400g peeled and chopped apples (a large dice)
Method - Conventional1. Preheat oven to 180 degrees celcius. Lightly grease and line a 20cm springform cake tin.
2. Place dry ingredients in large bowl and mix together.
3. Make a well in the center, add vanilla, eggs and sour cream and lightly beat the eggs before incorporating all ingredients together well. Don't over mix.
4. Add apples and fold through the mix. Spoon mixture into tin and smooth over evenly.
5. Bake for 45 minutes or until cooked through. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool slightly.
6. Best served warm with a dollop of yogurt, cream or ice cream.
Method - Thermomix1. Preheat oven to 180 degrees celcius. Lightly grease and line a 20cm springform cake tin.
2. Place hazelnuts in TM bowl and grind for 20 seconds on speed 9.
3. Add remaining dry ingredients and mix on speed 4-5 for a few seconds until combined.
4. Add vanilla eggs and sour cream and mix for a further 15 seconds on speed 5, scraping the sides if required.
5. Add apples and fold through on REVERSE, speed 1 for 30 seconds.
6. Follow steps 5 and 6 above.