This Apple pudding cake will be the number one on your ‘must bake again’ list. Tender cake with soft, caramelised apples and a sweet date paste to top it off, a winter bake that will warm your soul!
Apple pudding cake
HANDS-ON TIME 20 min | TOTAL TIME 1 hour | SERVES 8
Apple Pudding Cake
- 3/4 cup unsweetened almond milk
- 1/2 cup pitted soft dates, packed
- 2 Tbsp. water
- 2 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. vanilla essence
- 1 1/2 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 tsp. mixed spice
- Pinch salt
- 1 cup peeled and chopped Granny Smith apples
- 1 Granny Smith apple, peeled, cored and thinly sliced
- 1 tsp. date paste *see note
- 1 tsp. oil
To serve
- ¾ cup date paste *see note
- ¼ cup coconut flakes
METHOD
PREHEAT oven to 180ºC. Grease and line a 20cm spring-form cake tin.
PLACE milk, dates, water, olive oil, apple cider vinegar and vanilla in a blender and blend until smooth. Set aside.
SIEVE together the flour, baking soda, cinnamon and salt in a large mixing bowl.
POUR the wet mixture into the dry ingredients and mix to incorporate. At this point, the batter will be rather thick.
FOLD in the chopped apples and transfer batter to the prepared cake tin.
ARRANGE the apple slices on top of the cake in a fan pattern, starting on the outside and finishing in the middle. Mix together the date paste and oil and gently brush over the apples.
BAKE the apple cake for 35-40 minutes. Cool completely before removing from the tin.
To serve
MIX some boiling water into the date paste a few teaspoons at a time until it reaches a thick pourable consistency.
SERVE your apple pudding cake with the date ‘caramel’ and coconut flakes.
Tip from the team: Make your own date paste by soaking 360g pitted dates in 3 ½ cups boiling water. Reserve ½ cup of the date water, and blend everything else until a paste forms. Gradually add in the reserved water to reach your desired consistency.
Apple Pudding Cake
Ingredients
- 3/4 cup unsweetened almond milk
- 1/2 cup pitted soft dates, packed
- 2 Tbsp. water
- 2 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. vanilla essence
- 1 1/2 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 tsp. mixed spice
- Pinch salt
- 1 cup peeled and chopped Granny Smith apples
- 1 Granny Smith apple, peeled, cored and thinly sliced
- 1 tsp. date paste *see note
- 1 tsp. oil
Instructions
PREHEAT oven to 180ºC. Grease and line a 20cm spring-form cake tin.
PLACE milk, dates, water, olive oil, apple cider vinegar and vanilla in a blender and blend until smooth. Set aside.
SIEVE together the flour, baking soda, cinnamon and salt in a large mixing bowl.
POUR the wet mixture into the dry ingredients and mix to incorporate. At this point, the batter will be rather thick.
FOLD in the chopped apples and transfer batter to the prepared cake tin.
ARRANGE the apple slices on top of the cake in a fan pattern, starting on the outside and finishing in the middle. Mix together the date paste and oil and gently brush over the apples.
BAKE the apple cake for 35-40 minutes. Cool completely before removing from the tin.
To serve
MIX some boiling water into the date paste a few teaspoons at a time until it reaches a thick pourable consistency.
SERVE your apple pudding cake with the date ‘caramel’ and coconut flakes.
Notes
Make your own date paste by soaking 360g pitted dates in 3 ½ cups boiling water. Reserve ½ cup of the date water, and blend everything else until a paste forms. Gradually add in the reserved water to reach your desired consistency.
Did you make this recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE: Waffles a la Suzette
https://www.foodandhome.co.za/recipes/waffles-a-la-suzette
ALSO SEE: Slow-roasted leeks on home-made bruschetta
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.