Paleo Sweets and Treats by Heather Connell

Author:Heather Connell
Language: eng
Format: epub, mobi, pdf
Publisher: Rockport Publishers
Published: 2013-03-25T16:00:00+00:00

Apple-Walnut Cake

This extremely versatile cake can be dressed up or down depending on the occasion. I have served this cake for brunch baked in a square dish, and I have served it at Thanksgiving. You can’t go wrong with the combination of sweet apples, cinnamon, and the nutty flavor of the walnuts.

FOR CAKE:

3 cups (360 g) almond flour

1/2 teaspoon sea salt

1 teaspoon (4.6 g) baking soda

1 teaspoon (2.3 g) ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/2 cup (125 g) unsweetened applesauce

1/4 cup (55 ml) extra-virgin unrefined coconut oil, melted

4 Medjool dates, pitted

3 eggs

1 tablespoon (15 ml) maple syrup

1 cup (110 g) shredded apple (about 1 small apple)

FOR TOPPING:

1/2 cup (72 g) chopped walnuts

2 teaspoons (10 ml) maple syrup

1 1/2 teaspoons (7 g) extra-virgin unrefined coconut oil, melted

1 teaspoon (2.3 g) ground cinnamon

Pinch of sea salt

Preheat the oven to 350°F (180°C, or gas mark 4). Grease a 9-inch (23 cm) round cake pan with coconut oil.

To make the cake: In a small bowl, whisk together the almond flour, salt, baking soda, cinnamon, ginger, and nutmeg.

In the bowl of a food processor, add the applesauce, coconut oil, dates, eggs, and maple syrup. Process until the dates are completely broken up and the mixture is smooth. Add the dry ingredients to the bowl of the food processor and process until well combined. Remove the blade and stir in the apple. Pour the mixture into the prepared cake pan, spreading evenly.

To make the topping: In a small bowl, mix together the walnuts, maple syrup, coconut oil, cinnamon, and salt.

Spoon the topping over the cake evenly. Bake for 20 to 25 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes. Place a plate on top of the cake and then invert the cake onto the plate to unmold. Carefully turn the cake back over so the top is facing upward and transfer to a wire rack to cool completely.

Once cooled, slice and serve. The cake can be served alone or with some fresh coconut whipped cream (page 67).

The cake can be stored in an airtight container in the refrigerator for up to 4 days.

MAKES ONE 9-INCH (23 CM) CAKE

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