Apple and almond is a good combination when baking cakes or loaves. It gives a nice and dense cake to go well with a cup of coffee or tea. I added a bit of bicarbonate of soda to this cake to lift a bit.
To make it healthy I added less sugar. If you like more sweeter bread add more sugar.
Almond meal gives nice fluffy texture to breads or cakes. The pureed apples gives a tangy flavour as well it moisten the cake really well.
This cake is freezer friendly and if you like freezing the cake try slicing to size you like and add in to individual bags and freeze them for future use.
Lets bake the bread
Fresh apples are better in cakes than the canned apples. I got many requests for fresh fruit cakes and thought of doing this fresh apple cake for them. I used Granny smith apples for this cake. You can use any apple variety of apples for this cake.
Try cutting the apples to thick slices to avoid releasing much liquid to the cake. This Can be served as a dessert or even to go with a coffee. If you like more fruit cakes look in the fruit cake section.
- 310g Bread flour
- 130ml water
- 80g Sugar
- 5g Instant dry yeast
- 2g Salt
- 1 Egg
- 30g Butter
- 2 Granny Smith Apples
- 30ml Water
- 30g Butter
- 30g Sugar
- 1 Lemon Squeezed
- 15g Corn Flour
- 1 Tsp Cinnamon powder
- Peel the apples and cut in to cubes. Then mix all the ingredients together and bring to a dry consistency. Leave to cool down.
- Add flour, butter,sugar,egg,salt and yeast in to a mixing bowl and mix well.
- Next add water and butter and mix about 20 min.
- Leave the prepared dough in a greased bowl and leave in a warm place until double in size.
- When the dough is ready add flour on to the bench and knead the dough until not sticky.
- Then roll to a rectangular shape.
- Then cut the dough as directed in the video.
- Put the prepared apples in the middle and cover as in the video and leave in a warm place until double in size.
- When ready brush the tops with egg and bake on 180c about 20-30 min or until golden brown on top.
- Cool on a wire rack or eat hot.
Waffles are a easy , simple and a quick choice for a breakfast or to serve as an dessert. So easy to make. There are so many varieties of waffles. These waffles are so light in texture, crunchy out side. Most recipes are based on yeast to get this beautiful texture.
To serve the waffle there are so many options. you can serve it with fresh or stewed fruits and cream or ice cream. You can mix vegetables or meat to make savoury waffles too. I will be uploading several different types of waffles in future.
All you need is a waffle maker. If you don’t have a waffle maker still you can use a sandwich maker to do this. These days there are so many options. for easy storing now they have created the waffle plates only. So easy and cheap to buy online. If you want to select a waffle maker make sure to buy with a deep grid pattern. So when you pour cream or honey it holds it nicely each deep hole and distribute the flavours equally.
Toppings are always your choice. Try serving with fruits, Icing sugar, honey, syrups, fresh fruits, whipping or pouring cream etc…..
- 200g Plain Flour
- 30g Butter
- 3g Instant yeast
- 3g Salt
- 80ml Milk
- 30g Sugar
- Oil for spraying
- 1 Egg
- Add flour, butter, yeast, salt, sugar & milk and mix well about 3-4 minutes.
- Leave the dough in fridge for proofing.
- After Take it out and make balls and press them in a waffle maker.
- Serve hot or leave them to cool on a wire rack.
- Serve with fruits and cream or ice cream.
- 4 Eggs
- 150g Margarine or butter
- 150g self raising flour
- 200g Sugar
- 500g Rhubarb
- Add margarine or butter ( room temperature) with sugar in to a mixing bowl and whisk until creamy and pale in colour.
- Next add eggs and mix well, scrape down edges.
- Keep on mixing adding vanilla and whisk until creamy and pale in colour.
- Reduce the speed to speed one and then add flour ,mix.
- Take the bowl out from the machine and add the rhubarb.
- Fold with a spatula.
- Spray a 8×8 inch cake pan and pour the batter in.
- bake on 180c about 50 min to 1 hour.
- Cool on a wire rack.
My husband loves to have a piece of cake with his cup of tea or coffee all the time. With out making all the rich cakes I tried to make this cake in a big batch and slice and freeze in individual snack bags. So when ever you feel like having a slice all you need is to thaw or microwave for 30 seconds.
I use any kind of a front that’s available in my pantry. There are no such thing that you need to use what I used. Use what you have. All you need to follow is the measurements. If you are using two different types of fruits only count all and divide by two. Simple as that.
When the loaf is cool enough to handle slice and put them in individual snack bags and freeze them for future use. This lovely cake is good for tea as well as kids lunch boxes too.
If you want to do only one loaf please half the recipe. It works well.
- 250g dates
- 150g diced. Prunes
- 150g figs
- zest of one orange
- 150g apricots
- 50g mulberries
- juice of one orange
- 150ml dark tea
- 100g melted butter
- 200g brown sugar
- 450 gself raising flour
- 30g teff seeds
- 50g chia seeds
- 50g flax meal
- 3 Eggs
- Add all the fruits in to a bowl with hot tea mix well.Next add lemon zest & the orange juice and mix.
- Cover and leave to soak overnight.
- Add butter and sugar into a mixing bowl and whisk well.
- Add eggs and whisk again.
- Add teff,chia,and flaxmeal and flour.
- Next add the soaked fruit and mix well.
- put it into a loaf pan & bake on 150c about 11/2. Hours or until a skewer inserted comes out clean.
- cool on a wire rack before slicing.
If you love baking and experimenting different types of dough try this strudel dough. You need to roll it to very thin pastry which will become very flaky and crusty after baking. This dough is very pliable . You can use it for savoury dishes too.
This dough has no yeast. If you do this dough and try this recipe you will never go for shop bought pastries.
For the strudel dough
- 375g All purpose flour
- 185 ml Luke warm water
- 1/2 Tsp Salt
- 1/4 cup olive oil
- 1 Tsp vinegar
For the Filling
- 4 large Apples peeled & sliced
- Juice of half a lemon for stop browning apples
- 1 Tsp Cinnamon powder
- 100g Sultana
- 50g Sugar
- 50g Corn Starch/potato Starch/bread Crumbs
- Peel and slice the apples . Add lemon juice to stop browning.
- Add all the other ingredients and mix well. Leave aside.
- Add bread flour olive oil , vinegar, salt with water mix and knead several minutes.
- Leave 10 minutes to rest.
- Roll the dough to a rectangular shape as shown in the video.
- Sprinkle the mixed apples and roll from one end to the other.
- Brush some butter and bake on 180c until golden brown on top.
- Sprinkle some icing sugar when cool.
- Serve with cream and ice cream.