04 February 2009
Cake for Morning Tea
I've been trying to keep relatively healthy snacks in the house as I'm here all the time and around 11am start searching for a little morning tea something. The Bliss Balls are good for that, but for some variation I made this cake.
The recipe uses Spelt flour which can be used pretty much in the same way as wheat flour. The benifit of spelt is that it is generally well tollerated by people with allergies to wheat.
Another good thing is that it's grain grows in a very think husk which protects it from being damaged or eaten by insects. Therefore unlike other grains it is not normally treated with pesticides or other chemicals.
If you can't get your hands on spelt flour use whole meal wheat flour, to me it tastes almost the same.
Apple Spelt Cake
4 tablespoons soft butter
2/3 cup granulated sugar
1/3 cup unsweetened apple sauce (see below)
1/2 cup orange juice
2 teaspoons of vanilla extract
2 cups spelt flour
2 teaspoons of baking powder
1/4 teaspoon salt
2 apples peeled and chopped
1/2 cup sultanas
1/2 cup sunflower seeds
Preheat oven to 180°C.
Cream the butter and sugar. Stir in the apple sauce, eggs, orange juice and vanilla.
In another bowl, mix together flour, baking powder, orange peel and salt.
Stir flour mixture into the butter/ egg mixture until just combined.
Stir in apple, sultanas and sunflower seeds.
Spoon into oiled or buttered cake tin.
Bake 30-45mins (until golden brown and skewer pulls out with no mixture on it).
Note: You can also substitute the apple, sultanas and sunflower seeds for 2 cups of blueberries which is also really yummy.
4-5 apples (or as many as you think you need really)
Place cored apples (leave the skin on) in a saucepan. Cover and bring to a boil. Reduce heat to a simmer. Stir often, until apples are soft, about 20 minutes.
When ready strain and put back in the pot (or a bowl) and allow to cool a bit. When ready puree with a hand held blender.
Store in sterilized jars in the refrigerator.