Chocolate & Apple Cake

I have had so many people contact me recently because they are suffering from a wheat and/or gluten sensitivity. I have suffered this at various points in my life and I know how miserable and difficult it can make life. But unless you are allergic or a Coeliac, it can get better and as long as you do not eat gluten strengthened bread, pastries, biscuits etc, you will be able to eat wheat again. After all it is a lovely sweet grain, but I know I can never eat cheap bread, or anything from a high street or supermarket bakery (just set me off again). So no Cheese and Onion Pasty for me, but I can very happily make Cheese and Onion Pie at home (Oooh now there’s an idea!)

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I made this as a practice recipe, but it turned out really well. I put the photo onto Facebook and it was really well received, so I said I would blog it today.

So not the usual amount of photos but you can see what a lovely moist cake it is.

If this is too large a cake then halve the recipe and bake in a 23 cm cake tin.

Chocolate & Apple Cake

180g / 6 oz Butter
180g / 6 oz Muscavado sugar
6 Eggs
7 oz Gluten Free Self Raising Flour
90 g / 3 oz Cocoa powder
240g / 8 oz sweet eating apples
a pinch of sea salt
1 teaspoon of baking powder

Set oven to 350˚F/180˚C/ Gas 4.
Parchment line or greaseproof paper or butter and flour a 29 cm cake pan.
Wash the skins and then grated the apple on a large hole.
Break the eggs and beat with a fork to break up.
Sift together the flour, salt, cocoa and baking powder.
Melt the butter in a large pan.
Cool slightly then beat in the sugar.
Add the egg and beat to incorporate.
Add in the flour mixture and grated apple then fold to mix.
Divide between the pans.
Bake for 1 hour and 10 -15 minutes, until a skewer comes out clean.
Turn onto a cooling rack (make sure you turn it again so that the bottom of the cake is on the rack as the top will still be a little tender and a little stickier than a usual sponge).

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If you like you can top with a Chocolate butter cream

120g / 4 oz Butter
240g / 8 oz Icing sugar
90 g / 3 oz Cocoa powder
60 ml / 2 fl oz strong black coffee

Have the butter at room temperature.
Beat until soft. then sift the icing sugar and cocoa and start to fold, stir and then beat it into the butter.
Finally add the coffee and beat until very light and fluffy.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

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Apple Chunk Cake (This Cake Will Change Your Life)

I love fresh fruited cakes and I have a surfeit of recipes. It’s that whole ‘a little of what you fancy does you good’ mentality. I think it stops the horrible guilt of finding you’ve eaten most of a packet of plain chocolate digestives (not that I’ve ever done that 😉 ). As far as cakes go, this is one to eat and enjoy with an almost virtuous glee – lots (I mean LOTS) of fresh fruit and not solid fat, can’t be wrong.

This one is definitely for us who admire the marriage of ‘cinnamon and apple’.

For you, yes it is.

Just on a practical note, the batter is quite stiff (almost plaster like). Worry not, it has to be to soak up all the juices from the eating apples you will use.

Again it is a BIG cake, so if you want you can halve the measures and cook in a 21 cm bundt pan or 23 cm cake tin and check for done-ness after an hour.

🙂

Apple Chunk Cake (This Cake Will Change Your Life)

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6 apples, sweet eaters

1 tablespoon cinnamon

5 tablespoons sugar
500g / 1 lb Self Raising flour, sifted
1 level tsp baking powder

1 teaspoon salt
500g / 1 lb muscavado sugar

250ml / 1/2 pt vegetable oil

50 ml / 2 fl oz orange juice
50ml / 1 fl oz natural yogurt

2 1/2 teaspoons vanilla paste

4 eggs

Preheat oven to 350˚F 180˚C Gas 4.
Parchment line and grease a 29 cm cake pan.
Mix together the cinnamon and the spoonfuls of sugar (I do use Muscavado but you cab use brown or white, it’s up to you)
Stir together flour, sugar and salt in a large mixing bowl.
In a separate bowl, whisk together oil, orange juice, sugar and vanilla.

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Peel, core and chop apples into chunks.

Toss with cinnamon and sugar and set aside.

Mix wet ingredients into the dry ones, then mix in the beaten eggs.

Pour half of batter into prepared pan. This is a stiff batter, almost like plaster (trust me here).

Spread half of apples over it.

Pour the remaining batter over the apples and arrange the remaining apples on top.
Cover with a disc of greaseproof paper to stop it browning too fast.
(After 1 hour and 15 minutes remove the disc of paper.)
Bake for about 1 1/2 hours – 2 hours, or until a tester comes out clean.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest