I just love sweets. Anything sweet makes me happy, and now that apples are going to be abundant soon, well...
Here is one of my favorite cake recipes:
Apple Caramel Cake
Fresh ginger juice gives this cake a gingery bite, while fresh apples give it a soft, moist texture. Topped with a sweet caramel frosting, it's delicious by itself, but also great with a spoonful of plain yogurt or a dollop of whipped cream.
Apple Cake:
1 1/2 cups unbleached white flour
1/2 + 1/8 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 cup safflower oil
1/4 cup eggless mayonnaise or yogurt
1/4 cup apple butter
1/2 tsp. vanilla
2 Tbsp. fresh ginger juice*
1/4 cup water
3/4 cup raw sugar or granulated fructose
2 cups apples, peeled and chopped into small cubes
3 Tbsp. roasted almond slivers
2 Tbsp. raisins
Caramel Sauce:
1/2 cup fresh cashew milk**
1/2 cup brown sugar
1 Tbsp. safflower oil
1 Tbsp. maple syrup
1/2 tsp. vanilla
1 Tbsp. water
1 Tbsp. cornstarch mixed with 1 Tbsp. water
1. Preheat the oven to 350°F. Combine the flour, baking soda, salt, and cinnamon in a large bowl. Whisk lightly.
2. In a separate bowl combine the oil, mayonnaise, apple butter, vanilla, ginger juice, water, and sugar. Slowly add this mixture to the dry ingredients and stir to blend. Fold in the apples, 2 Tbsp. of the slivered almonds, and the raisins and mix well.
3. Pour the batter into an 8x8-inch oiled baking dish and bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool.
4. For the sauce, make the cashew milk as directed below and set aside. Place the next 5 ingredients in a small saucepan on medium heat. Bring to a boil and simmer until the sugar is dissolved.
5. Slowly whisk in the cashew milk. Cook for 2 more minutes, then gradually add the cornstarch mixture and whisk until thickened to a thick syrup consistency. Remove from the heat and cool for 30 minutes.
6. Spread the sauce over the cake and top with the remaining roasted nuts. Slice into 9 squares, then halve each square to make 18 small triangles.
Makes 18 pieces
*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
**Cashew milk: Blend 2 Tbsp. raw cashew pieces with 3/4 cup hot water until smooth. Strain through a fine strainer.
Nutritional Information Per Serving:
Calories: 202, Fat 8.7g (79 cal), Carbohydrate 29.4g (117 cal), Protein 1.4g (6 cal)
Added information: Saturated Fat 0.7g, Cholesterol 1mg, Sodium 132mg, Dietary Fiber 0.9g
Wailana Lifestyle
