Sometimes the baking mood can strike when I’m short on supplies, but as long as I have eggs, sugar, some sort of flour, and spices it’s usually possible to throw something together. It’s even easier when there is fruit that needs using before it gets too old.
Today I had 3 apples, an orange, and some cinnamon. So clearly the solution was to make an apple cake. I also had some lefter over cream cheese, which we had with smoked salmon and capers on turkish bread on the weekend, so that took care of the frosting.
I decided to use a mix of gluten-free flour and almond meal, to make the cake dense and moist (and allergy friendly).
The finished cake is rich without being too sweet, and would make a pretty good tea cake just as it is, but the frosting takes it to a whole other level.
or “cookies” for those with a slightly different lexicon
While I’m neither vegan nor gluten intolerant, I have friends who are one or the other and it’s nice to be able to bake things which I can share.
I’m pretty good at making gluten free versions of most cakes, muffins, and biscuits, but I often struggle to think of vegan alternatives to eggs. For some recipes, the egg is not really essential, but for certain things it’s needed to bind the other ingredients together. I had a hunch that using a thick coconut cream might do the trick, and it turned out to be correct (at least in this instance).
These turned out to have a crisp outside and a moist, crumbly center. The only thing I would do differently next time is use hazelnut meal instead of almond meal, to emphasize the hazelnut flavour.