Hello and good morning beauties! It’s monday, a new week, a new day, and a new opportunity to start something big – though it only includes work and uni on my side. As promised last time, I wanted to share my birthday cake recipe with you. I love apple season – there is so much you can do with apples, so much to cook, so much to bake and everything is overflowing with inspiration. And on the positive side, every dessert suddenly seems a tad more healthy! Or at least we can pretend that. This recipe, as always, is free of lactose and gluten.
What you need for the dough
140g buckwheat flour
100g buckwheat flakes (the smaller, partly grinded ones)
100g coconut oil
100g coconut blossom sugar (or normal sugar if you don’t have any – though the color and taste makes a difference!)
1-2 tablespoons cinnamon
2 teaspoons backing powder (GF)
What you need for the filling
4 large apples (or 5 smaller ones)
1 large tablespoon cinnamon
1 tablespoon speculation spice (not needed but very yummi!)
3-4 teaspoons lemon juice
2-3 tablespoons agave syrup
1 large tablespoon buckwheat flour
2 tablespoons coconut blossom sugar (not needed if you don’t want it sweet, or even more if you like it sweet)
What to do
1) add everything needed for the dough in a large bowl and mix it well
2) the dough should be sticky, though not too dry – do add 1-2 tablespoons of water, if it seems to dry to later knead
3) make sure to line the cake pan with oil so that you can remove the cake easier later on – I used coconut oil, though you can also use olive oil or butter
4) place ⅔ of the dough into the cake pan and knead it to fill the whole inside (see pictures below)
5) cut the apples into 1,5-2cm slices and place them into a bowl with all other ingredients needed for the filling
6) once everything is well mixed, you can place the apples into the dough-covered cake pan – make sure that you don’t add the liquid that is left over in the bowl
7) using the other ⅓ of the dough, you can place any desired design on the cake – I chose the classic grid/checked style for this cake
8) place the cake into the pre-heated oven at 180°C
9) after 30-45 min, when the cake starts getting gold/brown colors, cover the whole cake with kitchenfoil and bake for another 60-45min (90min in total)
10) make sure to let the cake cool-off a bit before taking it out
Now you can
1) serve it while it is still warm – delicious!
2) keep it for later hours or the next day
3) add powdered sugar (looks amazing) or even serve it with whipped cream (lactose free if needed) for those that prefer it
The cake should hold for a good week, though to be honest, it lasted only until the second day for us!
On a side note, I used a smaller cake pan with a diameter of 18-20cm. For the larger sizes, I would try doubling the above ingredient amounts to fill it accordingly.