It’s a creative recipe because I had to wing it TWICE with what I had at home because quarantine grocery shopping happens every two weeks at the Cox Castle.
I didn’t have flour, so I ground up and used what I could to make “flour”. The second time I only had three eggs instead of four. Both versions were delicious - at least to us! We like this type of dense cake with tea. Kind of a Euro-Asian integrity.
Measurements are not exact. And you can pop it ALL into one bowl!
With a mixer, mix:
- 2 sticks of melted butter (or 250g of melted butter) - margarine is fine
- 250g - 300g of sugar (any sugar but icing sugar is good) 300g if you like your cake extra sweet like me! 250g if you don’t
- 4 eggs (3 works, but the cake doesn’t rise as much. It’s more dense. 4 eggs are better)
Add:
- Pinch of salt
- Some cinnamon
- 2 large to 4 small peeled grated apples (I stuck mine in the food processor)
- Vanilla essence
Add:
- 250g of whatever “flour" you can find at home. (I used a mix of ground oats, ground almonds, coconut flour, tapioca flour, chickpea flour, corn flour, and goodness knows what else). Those who are not gluten-intolerant can use regular flour.
- 1 and a 1/2 teaspoons of baking powder
Pop into a greased Bundt pan. 350F or 180C preheated oven. Bake for 40 to 55 minutes. Don’t over bake it!
Take out the oven and let cake REST till almost cool. It’s too soft to turn out right away.
I cut the cake up into slices and froze half since there is just two of us at home who eat it. It’s really good heated up a little in the microwave too. No need for condiments! Super moist, tasty and quite light.
Pics for proof. Enjoy
#1 - when I had 4 eggs
#5 - when I had 3 eggs (less risen and fluffy, but excellent flavour)
