Apple and green cabbage cake

Apple and green cabbage cake

By
From
Good Better Green
Serves
8-10

This makes a rather impressive three-tier cake that is deliciously moist, has telltale green ecks and a wonderful avour. The icing is also good with a bit of double cream whisked into the cream cheese instead of butter. Buy a few pots of organic puréed apple in the baby section of your supermarket, or make your own by cooking down some apples and blitzing into a purée, then freeze what you don’t need in ice cube trays. Try to nd organic dried apple, as it is chewier than non-organic

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
380g wholemeal spelt flour
50g almond flour or ground almonds
280g dark muscovado sugar
1 tablespoon bicarbonate of soda
1 teaspoon sea salt
1 vanilla pod, split lengthways and seeds scraped out
250ml apple sauce or puree
4 large eggs
or 5 medium eggs
375ml liquid coconut oil ,macadamia nut oil or cooking oil of your choice
300g very ­finely shredded green cabbage, chopped up a few times
2 large cooking apples, peeled, cored and ­nely grated
70g chopped dried apple

For the icing

Quantity Ingredient
200g unsalted butter, at room temperature
400g cream cheese, at room temperature
90ml maple syrup

Method

  1. Preheat the oven to 180°C. Grease three 20cm cake tins and line the bases with greaseproof paper.
  2. For the cake, whisk together the Žour, almond Žour, sugar, bicarbonate of soda and salt in a bowl. In a separate bowl, whisk together the vanilla seeds, apple sauce, eggs and oil.
  3. Pour the wet ingredients into the dry and whisk until just combined. Stir in the cabbage, grated apple and dried apple. Pour the mixture into the prepared tins and bake for 45 minutes or until springy to the touch and the cake pulls away from the sides of the tin.
  4. Leave to cool in the tins for about 10 minutes before turning out and cooling completely on a wire rack.
  5. For the icing, cream the butter with an electric whisk until light and Žu–y. Add cream cheese and beat until smooth and well combined, then stir in the maple syrup. Chill in the fridge to set slightly before using to sandwich the cake layers and spread over the —nished cake.
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