Oven baked apple cake with homemade strawberry jam – 100% plant based of course:
This is the now iconic apple cake of my girlhood, made by my mother almost every weekend, the smell of which has become as much a part of my happy memories as the recipe for the cake has indelibly etched itself into my consciousness.
Today, thanks to God's providence, I too can be a mother and give my family many similar moments.
When I am making this cake and the first scents escape from under the lid, I am involuntarily reminded of my childhood.
For the sponge cake:
- 250 g white flour
- 250 g plant-based milk
- 3 cm of a vanilla pod’s inside or 1 packet of vanilla sugar
- 1 grated zest of 1 lemon
- 1 tbsp lemon juice
- 80-100 g brown sugar (in powder form) or brown sugar mixed with powdered sweetener (we need caramel and that can only be done with sugar)
- 40 g sunflower oil
- 1 tsp baking soda
- 1 packet baking powder
The base of the cake is the apple slices sitting on top of caramel, the ingredients for which are:
- 300 g, or 2 medium apples
- 100 g brown sugar
First of all, sift the flour.
In a large mixing bowl, combine the dry ingredients, except the sugar, and set aside.
In another small mixing bowl, pour the vegetable milk, dissolve the sugar, add the lemon juice and zest, the oil and combine with the dry ingredients, stirring continuously until the dough is homogeneous.
Let it rest for 10-15 minutes, then pour over the apple slices, which have been covered with caramelized sugar.
Caramelize the brown sugar poured into a larger pan on very, very (!) low heat. Then, when the sugar has browned, cover the bottom of the pan with the apple slices, cut 1 cm thick (the apples are not peeled).
Pour the batter over the apples and put the lid on the pan.
Start to cook the cake on low heat (on induction, setting 2 or 3) and lift the lid after 20 minutes. This is a "peek" to check how the dough is doing, how thin it is or whether you need to cook it further. Usually after 20 minutes it will start to rise, but the consistency is still thin. It's very important not to burn the apples or the sugar, so this is the time to be really patient: don't raise the heat!
The thermo button gives us feedback and should always stay in the green range! Yes, it will still be there after an hour, just close to the red zone. After about 45-50 minutes, the dough is almost hard everywhere, which means you can look at it again after 10 minutes. Remember, we've only opened the lid twice up to the 45th minute. And to do this, to cook your pasta, don't do it any other way, because you need to develop the steam and even heat in the pot that will cook your pasta.
It is ready when the top of the pasta is "hard", i.e. no longer runny.
Once your dough is "cooked" after 60 minutes (approximately this how long it should take), you take a large flat plate or tray and place the cake on it by placing the surface of the plate or tray on top of the baking dish, then inverting it and turning out your finished apple cake. If you've done everything right, your finished apple pie will spill out onto the plate and it will have a juicy, soft dough that can be the base of any sponge cake (including baked versions).
Making strawberry jam:
250 g strawberries.
Sugar or sweetener according to your taste
1 tbsp of plantain seed husk flour
Cook the ingredients in the ArtMix Pro for 18 minutes with the “soup” program.
Check out the step by step video of this recipe: https://www.youtube.com/watch?v=Nq3MiD3bWUo