Apple & apricot jam 'Embargo' cake {vegan}
- 3 cups grated red apples (about 6 large apples)
- 1 cup coconut sugar (or unrefined raw cane sugar)
- 1 tbsp baking soda
- 1 cup olive oil (not extra-virgin)
- 1 tsp vanilla
- ½ tsp cinnamon
- 2 cups spelt flour (or other)
- ½ cup apricot jam (or other)
- 2 tbsp flaked or ground almonds (or walnuts)
- Note: 1 cup = 250 ml
- If you like less sweet cakes, you can reduce the quantity of sugar to ¾ cup.
- Peel and grate the apples and combine them with sugar, olive oil, baking soda, cinnamon and vanilla in a large mixing bowl.
- Put the bowl in the fridge for 1 hour.
- Preheat oven to 170 C (338 F). Prepare a rectangular baking tray (36 x 24 cm / 13 x 9 inch) and line it with baking paper.
- After removing the mixture from the fridge mix in the flour and stir until it's all combined.
- Bake for about 40 min. remove from the oven and let it cool.
- Once the cakes is cooled, spread the apricot jam on top and sprinkle it with flaked or ground almonds (or walnuts).
- Cut the cake when it's completely cooled. Keep in the fridge.
Recipe by Travelling oven at https://www.travellingoven.com/2016/04/embargo-apple-cake-vegan/
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