A little while ago I was contacted to see if I would like to try some Cameo apples. Apples are one of my favourite foods ever, I couldn’t say yes fast enough! Even better was that these apples are home grown British. The cameo apple is a cross between a Golden Delicious and a Red Delicious, they have a great crunchy texture and sweet taste. I am definitely in love with these apples! I decided to use them in a recipe, and as it was Easter weekend just gone I thought that would be a good enough excuse to make a cake.
Oh let me tell you about this cake! It’s quite an unusual texture for a cake – its almost mousse like and has a deep caramel flavour from the coconut sugar, which incidentally makes this a little healthier than your average refined sugar bomb cake. It is also free from grain flour making it gluten free and paleo friendly too!
You can replace the coconut sugar with regular sugar, but you will miss out on the distinctive flavour the coconut sugar brings to the party, and I suspect the smooth melt in your mouth texture too. Coconut sugar can be purchased from iHerb or Goodness Direct.
I decided to make a salted caramel sauce to accompany the cake – it is delicious with or without it, you choose!
Caramel Apple Cake (based on Apple and Almond Cake from Feast by Nigella Lawson)
- 3 medium apples – I used British Cameo Apples
- 2 tsp coconut sugar
- juice from half a lemon
- 325g / 3 1/4 cups of ground almonds
- 250g / 1 3/4 cups of coconut sugar
- 8 large eggs
- Flaked almonds for decoration
Salted Caramel Sauce:
- 10 pitted dates
- 1/4 cup of full fat coconut milk or double cream
- 2 tbsp of maple syrup
- 1/8 tsp of sea salt
Begin by making the apple sauce – skin and chop the apples then place in a sauce pan with the 2 tsp of coconut sugar and lemon juice. Cook slowly until the apples have softened. Pre heat the oven to 180c and grease and line a 25cm spring form tin – I just used coconut oil and a sheet of baking paper to the bottom. Add the ground almonds, eggs, coconut sugar and cooled apples to a food processor or blender and process until smooth. Pour the batter into the prepared pan and sprinkle with flaked almonds. Bake for 35 – 45 minutes until risen and firm to the touch. Allow to cool slightly on a rack before removing from the pan. To make the salted caramel sauce soak the dates in 1/2 cup of boiling water for at least 2 hours. Add the dates and their soaking water to a food processor or blender along with the coconut milk or cream, maple syrup and sea salt. Blend until a smooth sauce is formed. Serve drizzled on top of the cake.
I think I’ll let those pictures do the talking!
Have you tried Cameo apples before? What is your favourite apple recipe?