Batter cakes work. The sponge has defied for decades with most looking like erupting volcanos or flat pancakes. What I like about batter cakes is that although they are not the best looking cakes in the world, they are wonderfully moist and I love fruits and nuts in my baking. Here is my take on the Danish apple and prune cake. It’s gluten free too!
You will need
A good-sized round cake tin, lined and greased.
125g dairy-free marg (or butter)
100g ground almonds
80g SR GF flour
125 almond milk (or ordinary)
1 tsp vanilla essence
1/2 tsp baking powder
12 prunes and dried figs soaked in cognac overnight (or as they come)
100g chopped walnuts
2 apples peeled and sliced thinly
5 tsps sugar
Knobs of butter or marg
1 tsp cinnamon
What to do
Cream the butter/marg and sugar together, then add the eggs and mix. Slowly add the ground almonds, flour, vanilla, baking powder, milk and mix, creating a batter.
Oh! make sure the oven is heated up to 190C!
Pour the batter in the cake tin. Put the prunes on top of the batter. Then put the walnuts (chopped) on top of the prunes. Finally place the apple slices on the top. Pop in the oven and bake for 40 minutes.
Take the cake out and put on the final topping of cinnamon, sugar and butter. Bake for a further 15 minutes. Check the cake is cooked by inserting a knife in to the middle.
I suppose you should wait until it’s cooled down before taking a slice…