I wasn’t planning to create a recipe when I made this cake, I just wanted to make a very simple cake, something I had made a zillion times before, not worrying about sugar and butter intake for once. So I took my old fashioned classic of Belgian Home Cuisine cookbook (KVLV Ons Kookboek) and flipped through the pages to the classical apple cake recipe, preparing to get my ingredients out. When I found the right page and started reading, I was slightly shocked though. It must have been a while since I made this cake before because I couldn’t really get myself to use actually that much sugar and butter.
I just had to tweak the recipe a bit, not too drastically but just enough to make me feel better about it: less sugar, more fiber, less and hopefully better fat as well. The benefits of coconut oil are a bit contested because the high content of saturated fats. It has lots and lots of good things in there for us and is related to a great number of health benefits, but the saturated fat is still not good for heart diseases. Hence, this is a bit dubious, what to do? In those cases I tend to think about my case for variation. Variation, variation and more variation: definitely not use coconut oil for everything and don’t use too much of it when you do.
Anyway, this cake turned out really delicious and is still quite similar to the original cake from my Belgian classics, only a bit modernised!
Healthier apple cake
- 2 apples
- 250 grams of wholemeal flour
- 100 grams of brown sugar
- 100 grams of coconut oil
- 4 eggs
- 2 bananas (medium)
- 1 tsp baking soda
- 1 tbsp lemon juice
- Peel the bananas and bring into the food processor.
- Add the eggs and blend.
- Add all the other ingredients apart from the apples and blend again
- Peel the apple and slice into wedges.
- Scatter some flour over the apples and toss the bowl to coat the apples in flour. This makes sure the apples stay nicely on top of the cake during cooking.
- Line your baking tin with baking paper or use your kitchen brush to coat it with butter or melted coconut oil. If you are using butter, you can add a thin layer of flour as well to make it even easier to get the cake out of your tin. Add a tablespoon of flour to the tin once it has been coated with butter and turn it in all directions until all sides have a thin layer of flour on them. Throw away the excess of flour that doesn't stick.
- Bring the dough into the tin.
- Now press the apple wedges in the dough, not too deep so that you can still see the top. Don't let the apple wedges touch the tin, stay away from the edge a little bit. If you don't you may get into difficulties when trying to get the cake out of the tin. Place the wedges as close as possible to each other.
- Bake the cake during 1 hour on 180 °C.
- If a pricker comes out of the cake clean after an hour, that means the cake is ready. If not, leave it in for another 5 minutes and try again.
from More Than Just Carrots