Apple season is starting soon. They happily grow in this climate with lots of backyard trees as well as many delicious foragable trees available. They grow along roadsides and old train lines, most likely popping up from the seeds of cores people have thrown out windows. We have two very old large apple trees in the back yard which we share with the birds. This year we’ve had a bumper crop and will need to work out multiple ways to eat, prepare and share the bounty.
150 gm b.d farm butter
150 gm coconut sugar
1 teaspoon vanilla essence
2 eggs
150 gm wholemeal spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
pinch salt
400 gm apple, cored then grated
60 gm walnuts, lightly toasted then chopped
Topping:
60 gm walnuts, chopped
30 gm coconut sugar
1 teaspoon ground cinnamon
Preheat the oven to 180C. Get a loaf tin ready by lining it with baking paper. Beat together the butter and sugar until well combined. Add the eggs one at a time beating them in until well combined.
Add sifted flour, baking soda and powder, spices, salt. Use a wooden spoon to fold in the ingredients until just combined. This will result in a fluffier lighter cake.
Add the grated apple and walnuts and fold in. Place mixture into loaf tin. For the topping mix all the ingredients together in a bowl then sprinkle evenly over top of cake.
Bake for 45 mins or until skewer poked in middle comes out clean.
edibleadelaide 