Another birthday, another cake!
A couple weeks ago I presented Jan with several options for his birthday cake, and of them he chose an apple & blackberry cake. Since we were going to be sharing with friends, one of them needs to eat gluten & lactose free, I went and adapted the original recipe. And here is my version.
- 125 grams (refined) coconut oil1
- 125 gr (cane) sugar 2
- 3 eggs 3
- 1 tsp vanilla essence
- 50 grams ground almonds 4
- 50 grams oat flour 5
- 50 grams fine corn flour (not cornmeal, not cornstarch!)
- 1/2 tsp salt
- 3/4 tsp baking powder
- 2 apples
- 150 grams blackberries
- 2 tbsp cane sugar + 1 1/2 tsp cinnamon for topping
- Preheat oven to 170°C / 150°C if using convection. Line the bottom of a 20-22 cm spring form with baking paper.
- Soften the coconut oil by either leaving it in a warm place or microwaving it at low power for 30-45 seconds. Add the sugar and mix until well combined and sugar starts to dissolve into the oil.
- Add the eggs, one at a time, to the oil-sugar mixture, and mix well. Add the vanilla essence and mix.
- Combine ground almonds, oat & corn flour, salt & baking powder in a bowl. Add to the oil-sugar-egg mixture slowly and mix until a smooth dough has formed.
- Peel and core the apples, slice them in 12-14 pieces each. Separate 8 slices for decoration, and cut the rest in smaller pieces.
- Add the apple pieces and most of the blackberries (leave 4 for decoration) and fold gently.
- Pour the batter onto prepared spring form and spread (more or less) evenly. Decorate with the reserved apple slices and blackberries.
- Mix sugar and cinnamon for topping and sprinkle on top of cake.
- Bake cake in preheated oven, middle rack, for 50-55 minutes. A cake tester inserted in the middle will come out clean (albeit greasy) when cake is ready.
- Loosen the edges of the cake with angled spatula / knife, let cool enough to remove cake from spring form and let cake cool on cooling rake.
- Refined coconut oil tastes and smells less than non-refined, thus making it ideal to bake with when you aren’t planning on a coconut tasting cake ↩
- I’m picky with sugar, I like raw / cane sugar, not white. Use whatever you prefer ↩
- Be kind to the hens, try to get eggs from free range / bio producers, but that’s just me ↩
- You can grind the almonds yourself. Use raw almonds. ↩
- You can make the oat flour yourself too. Just grind some oats in a blender. ↩