French apple cake

These notes reflect the adapted version of the recipe using reduced-sugar natural sweeteners. Can use 0.5-0.75 cup of sugar instead.

use flavoursome apples as this brings the dominant flavour; stone fruit would also work

Keeps for 5 days refrigerated in an airtight container.

Freezes well for up to 2 months.

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  1. Preheat oven to 180°C / 350°F (160°C fan-forced).
  2. Butter a 23 cm / 9 inch round cake pan and line the base with baking paper.
  3. Whisk together the flour and baking powder in a bowl.
  4. Beat the butter for 1 minute until creamy. Add the date paste and apple puree (if using) and beat until combined.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
  6. Add the dry ingredients and mix on low until no dry flour remains. Do not overmix.
  7. Fold through the diced apples with a spatula. The batter will be thick.
  8. Spread the batter into the prepared pan and level the surface.
  9. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
  10. Rest in the pan for 5 minutes, then transfer to a wire rack.
  11. Cool slightly or completely before serving.
  12. Dust with icing sugar and serve with vanilla ice cream or whipped cream if desired.