Some time back, when my daughter was nearly two, we took a stroll and the sky sprung a leak. We must have identified far better (ie checked a temperature app). We were on the knife-edge of a meltdown with a exhausted and soggy toddler when we noticed a desk at E5 Bakehouse in Hackney, east London, and shared a slice of the most attractive apple cake. It had plenty of apple in it to be potentially good for you, a crunchy demerara major and smooth, puddingy insides. These kinds of was its electricity that we forgot how sodden we ended up and, on the lookout back, that working day was a form of heaven. Today’s recipe is my approximation of that fantastic cake.
Apple pudding cake
Prep 15 minCook 1 hr 10 minServes 8-10
For the apples2 granny smith apples, peeled, cored and slash into 2cm cubes (175g prepared bodyweight)1½ tsp floor cinnamon40g comfortable brown sugar
For the cake batter200g self-elevating flour1½ tsp baking powder½ tsp salt160g soft brown sugar120ml olive oil1 tsp vanilla extract100ml non-dairy milk (I applied oat)1 tbsp apple cider vinegar
- According to the source Meera Sodha’s vegan recipe for apple pudding cake | Vegan food and drink
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