Apple Lemon Honey Cake
>> 25 September, 2011 –
dessert,
gluten-free
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)
powdered sugar for garnish (optional)
Serves 8 (or makes 12 muffins)
----------------------------------------------------------------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).
Oh my Gosh!! I am so making this!!! Mouthwatering :))
yum! can't wait to try this!
such a simple recipe! nice :)
This is gorgeous as sounds absolutely heavenly! Right up my street and will definitely be saving this for a rainy day soon hopefully :)
This sounds absolutely delicious! How could it not be, with almond flour? Yum!
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.
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??
@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.
Looks so yummy. My kids love apple desserts. This is next on my list to make for them.
Stacey
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!
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?
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! :)
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!
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.
This is a fantastic cake! It turned out amazing and is now in our regular "lineup". Thank you so much!
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.
Looks amazing! How long do you bake for if you're making this as muffins?
Muffins take little less time to bake, I'd say 20 minutes.
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....
You can use whole almonds and process them to a fine meal. This is what I usually do.
Gosh my mom prepare this last weekend for a family meeting and was so delicious. I recommend it a hundred percent!
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.
If I wanted to put a frosting of some sort on it, what would you recommend?
I'd do a simple frosting made from powdered sugar and lemon juice.