Bri DiMattina‘s newest cook book Nostrana is inspired by her italian grandparents vegetable garden. Bri DiMattina started her own edible pantry in her back garden and discovered the joys of bringing food from seed to table. This week Bri has given us her Spiced Apple Cake recipe, the perfect wholesome winter warmer.
This recipe hails from my mother’s café, Eliza’s Pantry. It’s super simple and uses four apples with their skin on. The apples don’t have to be at their best, it’s a little like a banana bread recipe for apples. They can be rescued because no one is inclined to eat them, and turned into something delicious – but the best part is that it is all just mixed up in a food processor then baked.
Ingredients
- 4 apples, quartered, cored, but not peeled
- 2 eggs
- 2 cups (440g) sugar
- 2 tsp bicarbonate of soda
- 2 tsp ground allspice
- 250g butter, at room temperature, chopped
- 2 cups (300g) plain flour
- 1 tsp ground cinnamon
- Ice cream and caramel sauce, to serve
Cinnamon Crumble
- 1/2 cup (110g) brown sugar
- 1/2 cup (45g) rolled oats
- 1 tsp ground cinnamon
- 25g butter
Method for Spiced Apple Cake
- Preheat the oven to 180°C fan-forced. Grease a 23cm springform tin and line with baking paper.
- To make the crumble, combine the ingredients in a food processor and process until crumbly. Transfer to a bowl and set aside.
- For the cake, place the apples into the food processor and process until finely chopped. Add the remaining ingredients and process for 1 minute.
- Pour into the prepared tin and sprinkle with the topping.
- Bake for 1–1. hours, until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rackto cool completely.
- Serve with ice cream, caramel sauce, or both
