
Sumac, Spelt, and Apple Cake
A delicious middle eastern dish. Completely plant-based. Dairy-free option.
Total Time
170 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2 large Granny Smith or Bramley apples
- peeled
- cored and roughly chopped
- 1 Tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) water
- 1 2/3 cups (200 g) wholemeal spelt flour
- Scant 1/2 cup (50 g) ground almonds
- 1 Tbsp (15 g) sumac
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup (60 ml) sunflower oil
- 1/2 cup plus 2 tbsp (120 g) superfine/caster sugar
- 1 1/2 cups (200 g) applesauce
- 3 Braeburn apples
- peeled
- cored and diced into small chunks
- 1/2 cup (60 g) confectioners’ sugar
- 1 Tbsp (15 ml) lemon juice
- Sumac
- to dust
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Grease a 1-pound (450-g) loaf pan and line with parchment paper.
- 3
To make the applesauce, add the apple pieces to a saucepan with the lemon juice and water.
- 4
Let them simmer for 10 to 12 minutes, or until they have completely softened.
- 5
Remove from the heat and mash the apples with a fork until smooth.
- 6
You will need roughly 1 1/2 cups (200 g) for this recipe.
- 7
To make the cake, mix together the flour, almonds, sumac, baking powder and baking soda in a large bowl and set aside.
- 8
In a medium bowl, combine the oil, sugar and applesauce.
- 9
Add the wet ingredients into the dry ingredients and stir gently, ensuring there are no lumps of flour.
- 10
The batter will be fairly thick.
- 11
Mix in the chopped apples and pour the batter into the prepared loaf pan.
- 12
Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
- 13
Leave to cool completely in the pan before turning it out.
- 14
To make the drizzle, mix the sugar and lemon juice in a medium bowl until it’s thick enough to coat the back of a spoon.
- 15
If it’s too thin, add some more sugar or loosen it up by adding more lemon juice.