If apples be the food of love we have an orgy on our hands. The apple trees in our garden are laden with fruit that has an age old reputation of desire and temptation..
Some of the apple trees are ancient, espaliered around the walls of the garden, others, that we have planted whilst living here, are more manageable, free standing dwarf varieties. There’s a huge variety of different shaped and sized apples. Crisp and juicy, gnarled and perfumed, sweet and floury and tart green cooking apples.
To be quite honest after our initial tart tatin frenzy it’s not raising so much desire as a ‘what the heck are we going to do with them all’ question. Our kitchen looks like an apple sorting station with rows of buckets waiting for attention.
Apart from the obvious just eating gazillions of apples, we are getting creative with the glut.
There’s apple cooked in cider, apple chutney, apples in the salad, with beans, apple tart tatin, crumbles, muffins, cakes…..
Here is a new recipe that we’re making for the shop
A spicy apple cake, which is easy to make, delicious and just happens to be vegan and gluten free. If you don’t want to faff around with several flours just replace the rice, oat and buckwheat flours with 120g regular white or wholemeal flour,
To make the apple puree simply peel, core and dice the apples evenly and quite small, and put into a saucepan with a tablespoon of water. Put the pan over a low heat and cover with a lid. Stir every few minutes until the apple breaks down. If it looks like it might stick add a little more water. It’s ready when you can fluff the apple into a smoothish puree. I beat mine with a wooden spoon.
Spicy Apple Cake
35g oat flour
50g rice flour
35g buckwheat flour
25g cornflour
1 level tsp baking soda
1/4tsp salt
1 level tsp cinnamon
½ tsp ground cloves
75mls olive oil
120g sugar
350g apple puree
1 tsp vanilla
2-3 eating apples for the top
maple syrup to drizzle
oven 180c
Line a 20cm x 20cm cake tin/brownie tray with parchment paper.
Whisk the sugar and olive together until smooth
Stir in the apple puree
Mix all the dry ingredients together then fold into the wet ingredients
Pour into a lined cake tin/brownie tray
Wash and quarter the eating apples then cut into quarters and remove the core. Slice into thin wedges
Arrange the apple slices on top of the cake in 3 lines
Bake for 25 mins, until a knife comes out clean then drizzle maple syrup over the apples. If you have a pastry brush gently brush the syrup over the apples – if you don’t, it’ll look after itself. Put the cake back into the oven for 5 more minutes.
Allow to cool before eating.
Lettercollum Kitchen Project 