WORDS + PHOTOS KAREN LOCKE
Do you play with recipes? I used to be afraid to, but I’m becoming much more comfortable with changing ingredients, mixing recipes and thankfully ending up with a successful result (at least, most of the time!). It’s a skill that I’m keen to hone as I learn to use more of what is in season and available to me from my own garden or locally.
This morning I found a few apples and pears sitting in the fruit bowl that needed to be used. I couldn’t find a healthy-ish version of an apple tea cake that I liked, so I adapted one from a Thermomix cookbook, exchanging white sugar for coconut sugar and honey, and using spelt flour instead of self raising flour. It was absolute delicious! Especially with a good dollop of organic cream on top (shhhhh!).
(This is a Thermomix recipe but could be easily adapted to use with a mixer.)
- 6 apples or pears (use whatever you have), peeled, sliced and steamed
- 1 extra apple or pear for on top of the cake, peeled, sliced but not steamed
- 200g coconut sugar
- 250g butter
- 4 eggs
- 1 tsp vanilla extract
- 1 tbsp raw honey
- 250g spelt flour
- 1 teaspoon baking powder
Preheat oven to 160. Line either one large tin (or skillet) or two smaller tins with baking paper (this is a large amount of batter so makes a large cake or two smaller).
Place coconut sugar into a clean, dry mixing bowl and mill 10 sec/speed 9.
Add butter and melt 40 sec/90degrees/speed 1, then mix 1 min/speed 3.
With blades rotating on speed 3, add eggs one at a time through the hole in mixing bowl lid.
Add vanilla, honey, flour and baking powder and mix 20-30 sec/speed 3.
Pour your batter into your prepared tin(s) and then add the steamed apples and pears, mixing in lightly. Top your cake(s) with the unsteamed apple or pear slices.
Bake for 25 minutes at 160 degrees and then increase the temperature to 180 degrees and bake for an additional 10 minutes, or until an inserted skewer comes out clean.
Serve warm with cream of your choice!