Miss 4 and I have been reading a series of picture books, the latest of which is “The Wolf who visited the land of Fairy Tales.” The wolf goes on a quest to collect a recipe and ingredients to make apple cake. The book has a recipe at the back which inspired me to invent our own version; it has more protein and added micro-nutrients than a traditional recipe. This is a light thin apple cake that reminds me a little of Tarte Tatin.
If you have young children, this is great for school lunches. Alternatively, read the book during the school holidays (or anything that features baking, ‘Little Red Riding Hood’ would work just as well) and then tie in the real world application with the story. Add in some dress-ups for acting out the story and that’s your morning filled!
- 1/2 cup Nuttelex (or dairy-free spread, or butter)
- 1/2 cup sugar
- 3 fresh eggs, lightly beaten
- 1 tsp baking powder
- 1 cup flour, sifted
- 1/4 cup wheat germ
- 1 Tbsp ground linseed
- 1/4 tsp ground cinnamon
- 1 tsp finely diced fresh ginger
- 1/4 cup rice milk (or alternative)
- 3 large apples, peeled and diced into small pieces.
- Preheat the oven to 180’C / 350’F. Grease the sides and bottom of a round cake tin.
- Cream the Nuttelex (or butter) and sugar. Add the beaten eggs and mix.
- Gently fold in the baking powder, flour, wheat germ, ground linseed, and ground cinnamon.
- Gently stir in the apple pieces and fresh ginger.
- Stir in a little rice milk until the batter is smooth.
- Pour the batter into the cake pan and bake for 40 mins.
You can change the flavour profile in a variety of ways:
- Add a splash of freshly squeezed lemon or orange juice.
- Switch fresh ginger for ground ginger for a milder ginger flavour.
- Increase the cinnamon to 1 tsp and add 1/4 tsp all spice + pinch nutmeg.
If your child is adverse to the apple being in chunks, consider experimenting with stewed apple or apple sauce. Keep an eye on your dry/wet ratios as this will have an impact.