Apple Almond Olive Oil Cake

Every year in the autumn, I head into the midst of eastern Washington orchards for a box each of organic apples and pears. My nose sniffs out the fruit with the most promising flavor. I always choose organic because apples and pears are on the dirty dozen list of produce with the heaviest use of pesticides. And no, you cannot just wash the pesticides off! Luckily in the past few years more and more varieties of apples are organic. This year I found Winesap apples, among other varieties. Winesap, an old cultivar apple, dating to Colonial times, is good for cooking, eating, and cider. It also has a naturally long shelf life, lasting far into the winter. Who couldn’t love this apple? Granny Smith apples may be substituted as Winesap is often hard to find in grocers.

One of many bins of just-harvested apples

ONWARD:

Home with my fruitful treasures, I created this recipe, which is not too sweet and gluten-free using almond and garbanzo bean flour, which are high in protein and fiber. The use of olive oil here adds moisture to this tasty cake. Though often eaten as a dessert, apple cake is also a nice addition to breakfast or brunch. It artfully embodies the flavors of autumn.

8 servings

INGREDIENTS:

3 large Winesap or Granny Smith apples, peeled, halved, cores removed (divided)

2 teaspoons fresh lemon juice

 ½ cup almond flour

1 cup garbanzo bean flour

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 ½ teaspoon baking powder

¾ cup coconut sugar

½ cup extra virgin olive oil + 1 tablespoon

3 large eggs

½ teaspoon almond extract

½ teaspoon vanilla extract

1 tablespoon melted butter

1 tablespoon coconut sugar

DIRECTIONS:

1. Preheat oven to 350°F. Line the bottom of a nine-inch round baking pan with parchment paper and oil the sides. Small dice two of the apples. Toss the diced apples with the lemon juice to prevent browning. Thinly slice the remaining apple halves and reserve in place and covered with plastic wrap.

2.     In a large mixing bowl, whisk, the almond flour, garbanzo bean flour, cinnamon, nutmeg, and baking powder together. Reserve.

3.     In a stand mixer with whisk attachment mix the coconut sugar and olive oil until well combined, about two minutes. Add the eggs, one at a time, mixing after each addition until thicker but still a bit runny. Mix in the almond and vanilla extracts.

4.     Slowly mix the olive oil mixture into the flour mixture in the large bowl. Fold in the coarsely chopped apples. Spoon the batter into the prepared baking pan. Lightly press the apple slices over the top of the batter in a concentric circle, overlapping slightly. Brush apple slices with melted butter, sprinkle with one tablespoon of coconut sugar and place in preheated oven.

5.     Bake until a toothpick inserted in the center comes out clean, about forty to forty-five minutes. Cool in the pan on a rack for ten to fifteen minutes. Run a knife between the edge of the pan and the cake to loosen. Invert the cake onto another round pan and then invert onto a serving platter, so the sliced apples are on the top. Serve warm or at room temperature.

Yield: 8 servings

Author: chefsharingthetable.com

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Apple Almond Olive Oil Cake

Home from a local orchard with my fruitful treasures, I created this recipe, which is not too sweet and gluten-free using almond and garbanzo bean flour, which are high in protein and fiber. The use of olive oil here adds moisture to this tasty cake. Though often eaten as a dessert, apple cake is also a nice addition to breakfast or brunch. It artfully embodies the flavors of autumn.

prep time: 30 Mcook time: 45 Mtotal time: 75 M

ingredients:

• 3 large Winesap or Granny Smith apples, peeled, halved, cores removed (divided)
• 2 teaspoons fresh lemon juice
• ½ cup almond flour
• 1 cup garbanzo bean flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 ½ teaspoon baking powder
• ¾ cup coconut sugar
• ½ cup extra virgin olive oil + 1 tablespoon
• 3 large eggs
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 tablespoon melted butter
• 1 tablespoon coconut sugar

instructions:

How to cook Apple Almond Olive Oil Cake

1. Preheat oven to 350°F. Line the bottom of a nine-inch round baking pan with parchment paper and oil the sides. Small dice two of the apples. Toss the diced apples with the lemon juice to prevent browning. Thinly slice the remaining apple halves and reserve in place and covered with plastic wrap.
2. In a large mixing bowl, whisk, the almond flour, garbanzo bean flour, cinnamon, nutmeg, and baking powder together. Reserve.
3. In a stand mixer with whisk attachment mix the coconut sugar and olive oil until well combined, about two minutes. Add the eggs, one at a time, mixing after each addition until thicker but still a bit runny. Mix in the almond and vanilla extracts.
4. Slowly mix the olive oil mixture into the flour mixture in the large bowl. Fold in the coarsely chopped apples. Spoon the batter into the prepared baking pan. Lightly press the apple slices over the top of the batter in a concentric circle, overlapping slightly. Brush apple slices with melted butter, sprinkle with one tablespoon of coconut sugar and place in the preheated oven.
5. Bake until a toothpick inserted in the center comes out clean, about forty to forty-five minutes. Cool in the pan on a rack for ten to fifteen minutes. Run a knife between the edge of the pan and the cake to loosen. Invert the cake onto another round pan and then invert onto a serving platter, so the sliced apples are on the top. Serve warm or at room temperature.

Calories

367.64

Fat (grams)

21.17

Sat. Fat (grams)

3.73

Carbs (grams)

38.99

Fiber (grams)

4.47

Net carbs

34.52

Sugar (grams)

28.60

Protein (grams)

6.79

Sodium (milligrams)

138.23

Cholesterol (grams)

73.56

The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for professional nutritionist's advice.

Created using The Recipes Generator