Wednesday, 30 September 2015
With autumn upon us here in our corner of Ontario, it is only fitting that my first post of the season would showcase the delightful fall apple.
As much as I love the alluring pairing of apples and cinnamon, I was going for something different here, using freshly grated nutmeg as the showcased spice. It lends a warming flavor that marries beautifully with the custardy texture of this cake. I always keep a few nutmegs in a jar with my spices, and use my kitchen rasp to grate them. Fresh nutmeg has a stronger flavor and aroma than its pre-ground counterpart, and with the help of the rasp, just as convenient. Kept in an airtight container, it will store indefinitely, giving you aromatic fresh nutmeg in a few quick slides on a rasp.
This cake bakes up moist and lovely, and is the perfect dessert for your thanksgiving feast or any cool fall evening where a slice of comfort is in order. Serve with a scoop of vanilla ice cream and a warm cup of chai J
Grain Free Apple Nutmeg Custard Cake
7 cups peeled and sliced apples (mine were not large, I used 9 altogether, a combo of Sunrise and Galas…but any cooking apple would do)
Softened Butter for greasing pan
¼ cup coconut flour
½ cup almond flour
¼ cup arrowroot
1/3 cup coconut sugar
½ cup milk or alternative of choice
¼ cup softened coconut oil
1 ½ tsp baking soda
1 Tbsp Apple cider vinegar
½ tsp vanilla powder (or 1 tsp vanilla extract)
¾ tsp freshly grated nutmeg
Grease a 9” spring-form pan and fill with peeled and sliced apples. Set aside.
Preheat oven to 400F.
Measure all other ingredients into a medium mixing bowl and mix well with an immersion blender. Scrape sides as necessary to incorporate all ingredients. Batter should be just a tiny bit thinner than a pancake batter.
Pour batter evenly over prepared apples in pan. Bake in preheated oven for 30-35 minutes or until cake feels firm to the touch in the center and it is nice and evenly browned.
Remove from oven, run a knife around the edge and release the spring-form outer pan. Let cool on wire rack until room temperature. Serve as is or with a scoop of vanilla ice cream.