This cake is inspired by my great aunt who was Polish and an incredible baker. She would mix wholesome cakes by hand with a wooden spoon and churn out babka to feed to our Polish family on a regular basis. I would watch her with excitement and help out in the kitchen, making the most spectacular apple cakes that were packed with apples and scented with a hint of vanilla. This recipe is from my latest cookbook Healthy Baking.
I like to use Golden Delicious Apples in this recipe, but you can use any kind you prefer. Chop them into smaller pieces, so they cook quicker when baking. This cake is quite moist, so store in an airtight container in the fridge for up to one week. I often double the recipe if I require a larger cake as this won’t last long once you’ve tried it. Serve your apple cake plain and simple accompanied with a cup of lemon tea.
Apples are high in pectin, a soluble fiber that supports digestive health. The addition of almond flour makes this cake gluten free and rich in protein. I’ve also used extra virgin olive oil, which is a lovely heart healthy monounsaturated fat, but you can also use cold-pressed macadamia nut oil, which is slightly sweeter.
Enjoy warm or cold
You can also make this recipe with pears.