This one is inspired by a slice of apple cake that we tried at the farmer’s market earlier this autumn. It was perfect. Moist, flavourful and with lots of cinnamon and large apple slices on top and a hint of grated apples in the batter. Ever since we tried it, I have been experimenting with my own versions of it.
Ingredients for 12 servings
Dry Ingredients
100 g / 1 cup rolled oats
100 g / 1 cup almond flour
100 g / 3/4 cup rice flour (or buckwheat flour or spelt flour)
1 1/2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp sea salt
¼ tsp ground vanilla or 1/2 tsp vanilla extract
Wet Ingredients
100 g / 3.5 oz butter or coconut oil, at room temperature
125 ml / ½ cup maple syrup
or runny honey
1 apple, rinsed
180 ml / 3/4 cup cultured buttermilk (or yogurt)
3 free-range eggs, separated
Topping
2 apples, rinsed
2 tbsp melted butter
1-2 tsp cinnamon
Ginger-Spiced Yogurt
250 g / 1 cup unsweetened yogurt
1 knob (roughly 2,5 cm / 1 inch) fresh ginger
1 tbsp maple syrup
1 tbsp lemon
Read the Instructions here