25 September, 2011

Apple Lemon Honey Cake


I couldn't wait to share today's recipe with you: Apple Lemon Honey Cake. It's overdue as it is the only cake in demand here in this house at the moment. When I tried to sneak in some chestnut flour muffins, I was told that I should rather make THAT apple cake again. Pleeeeaaase!!!

I can't blame my family: this is the moistest, freshest cake I have (ever) baked (in a long time). I didn't only make cake out of it, the amounts of ingredients mentioned below in the recipe make beautiful muffins too.

And how could I deny it: it's gluten-free and sweetened with honey only. Good enough to have for breakfast. It's a cake that doesn't look as good as it tastes. But it doesn't need frosting or custards or anything on top. It's perfect just by itself. Keeps well in the fridge and just doesn't lose its moisture. I seldomly say that about my health-freak foods: but this one is highly recommendable. Bon Appetit!
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APPLE LEMON HONEY CAKE


2 cups almond flour
1/2 teaspoon baking soda
pinch of salt

2 eggs
1/3 cup honey
1/2 cup Greek yogurt
2 teaspoons lemon zest

1 apple

powdered sugar for garnish (optional)

Serves 8 (or makes 12 muffins)
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Preheat oven to 180C/375F. Line or grease cake pan with removable bottom or muffin moulds.

In a bowl, combine almond flour, baking soda and salt.
In a another bowl, beat the eggs lightly. Stir in honey, yogurt and zest.
Combine wet and dry ingredients.

Core the apple, cut into eight wedges, then slice each wedge thinly. Gently fold the apple pieces into the batter. Transfer batter to prepared cake pan.

Bake for about 25-30 minutes, or until top is golden brown and cake tester comes out clean. Let cool on wire racks. Sprinkle with powdered sugar just before serving (optional).

29 comments:

  1. Oh my Gosh!! I am so making this!!! Mouthwatering :))

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  2. yum! can't wait to try this!

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  3. This is gorgeous as sounds absolutely heavenly! Right up my street and will definitely be saving this for a rainy day soon hopefully :)

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  4. This sounds absolutely delicious! How could it not be, with almond flour? Yum!

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  5. i can just echo what others have said - it looks absolutely delicious and i can't wait to try it. i love recipes that are allow the fresh ingredients to shine through. though i do have 1 question though. since apples vary a great deal in size so how big was the one you used? would you know aproxmiately how many cups of apple it was? thanks.

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  6. Hey, I've stumbled upon your blog a few times before and loved what I saw. However, I tried to subscribe but you don't seem to have a RSS feed??

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  7. @Anonymous
    I usually use an apple about the size of my fist. I think the cake could even do with 1 1/2 apples.

    @ Jessy
    I will try and put the RSS Feed on. For now, there is only email subscription, or my Facebook site where all new posts are being announced.

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  8. Looks so yummy. My kids love apple desserts. This is next on my list to make for them.
    Stacey

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  9. just made this and it is delicious! cannot wait to serve it to my company tonight!!! thanks for this amazing grain free cake - it's a keeper!

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  10. This looks so yummy! With apple season being right around the corner (in fact, I think we might have passed that corner already...) I am definitely keeping that one in mind.

    Do you think I could sub the almond flour though? Like half almond, half whole wheat? Do you think that would work?

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  11. re: the RSS feed - I hope you put it on, I'd love to follow your blog, because your photos are gorgeous and your recipes seem simple enough! :)

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  12. Do you think I could use coconut milk/soy yogurt? My son can't handle greek, but this is the only apple cake recipe I can find that doesn't call for 2 cups of sugar!

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  13. I am not sure, if it will work with coconut milk as it might be to liquid-y. I have never cooked with it, but you should try your luck with soy yogurt. It should be as thick as possible. Let me know how it turns out. I'd be curious to know.

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  14. This is a fantastic cake! It turned out amazing and is now in our regular "lineup". Thank you so much!

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  15. Natasha, so glad you like it. It's a staple in our house too. In fact, I don't think I have baked anything else since I posted this recipe.

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  16. Looks amazing! How long do you bake for if you're making this as muffins?

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  17. Muffins take little less time to bake, I'd say 20 minutes.

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  18. Hi Anja! I'm always checking your blog for great recipes and I've been wanting to make this for a while now. But I live in a podunk town in Illinois and there is no almond flour to be had anywhere withing 45 minutes. I do have white whole wheat flour at home though, do you think I can substitute? I've never used almond flour before so I'm not sure what kind of substitutions I can make....

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  19. You can use whole almonds and process them to a fine meal. This is what I usually do.

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  20. I baked the cake last week and the taste was absolutely delcious. Unfortunately,the batter was extremly firm and did not rise remarkably during baking although I used baing-powder.
    But I will give it another try, perhaps I will replace a little part of the almond flour by whole spelt flour to make the texture a bit more fluffy.

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  21. If I wanted to put a frosting of some sort on it, what would you recommend?

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  22. I'd do a simple frosting made from powdered sugar and lemon juice.

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  23. This looks amazing and exactly what I was looking for to make as a Rosh Hashana treat for my GF husband. I don't have any cake pans. I see there are tart pans with removable bottoms but what size should I buy? Thanks!

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  24. A 25m diameter round pan will do.

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  25. I made this and loved it. Instead of a glaze, I served it with a dollop of greek yogurt mixed with honey, lemon juice and lemon zest. I think it would be fantastic in muffin form and will try that next. I just used a glass pie dish and it popped right out. Thanks!

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  26. This cake is great, exactly what I was looking for! Something a bit sweet and yummy, not packed with sugar and flour- bingo! I have made it 3 times in the last couple weeks, full of protein and just the right amount of citrus. I use a glass pie dish, grind almonds in the food processor and add a teaspoon of vanilla bean....yummy! Thanks so much for sharing, and for making something wonderfully delish without a bunch of 'weird' things I don't have handy :)

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  27. ...I have already posted a positive review of this delish recipe, wanted to update that I have tried the recipe subbing mashed banana for yogurt (as it's what I had on hand) and worked out great! I have also tried half ground walnuts and almonds mixed, the texture was a bit different with the different fat of the nuts, but works in a pinch and is still super yummy, maybe just not to bring over to the in-laws ;)

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  28. am i understanding that instead of buying almond flour, i can grind whole almonds in a processor?

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