Autumn baking is full of amazing aromas and delicious flavours. Apples and cinnamon are key ingredients in any autumn baking session, and they're unmissable in this smooth apple cake with creamy frosting and sweet, caramelised apples.
Nutrition (1 serving)
- 481 kcal
- 50 g carbohydrates
- 25 g fats
- 14 g protein
Per 8 portions
- 200 g oat flour
- 50 g baking protein
- 1 tsp baking powder
- 100 g cane sugar
- 1 tsp cinnamon
- 1/2 tsp dried ginger
- pinch vanilla powder
- 300 g apple puree
- 80 ml coconut oil
- 100 ml milk
- 1 tbsp apple cider vinegar
- pinch salt
- 200 ml double cream 30%
- 250 g semi-fat quark
- 4 tbsp golden cane icing sugar
- pinch vanilla powder
- 2 apples
- 1 tsp ghee
- 1 tsp cinnamon
- 2 tbsp maple syrup
- 2 tbsp nut butter
Instructions
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Mix the wholegrain oatmeal flour with the baking protein, baking powder, cinnamon, dried ginger, sugar and salt. Add a pinch of vanilla.
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Add the tomato puree, milk and apple cider vinegar to the dry ingredients, and mix it well until you have a batter.
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Grease a baking tin or dish and dust it with more oatmeal flour. Pour the batter in.
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Bake it at 180 °C for 20 minutes. To test whether it's ready, insert a toothpick and make sure it comes out clean. If the cake is ready, take it out of the oven and leave it to cool.
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Whip the cream with cane sugar. Mix in the quark and vanilla and mix until smooth.
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Dice the apples. Heat the ghee in a pan and fry the apples. Add the cinnamon and maple syrup, and leave it to caramelise.
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Spread the soft cheese frosting on the cool cake. Top with the caramelised apples and finish with nut butter.
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Leave it to rest in the fridge before serving.
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Enjoy!
