while i’m in the midst of this move and cardboard box empire, i’m taking a break to share with you one of the treats that’s getting me through the chaos.
here we are, at the fourth recipe redux of 2017.
this month the girls have encouraged us to share a recipe that reduces waste. one that uses up foods or scraps of foods that often get trashed. i don’t know about your house, but at mine we seem to have lots of apples.
apples seem to be the bulk, easy fruit purchase that can often sit unappreciated in my fruit bowl. so instead of hauling those guys into an apple sauce or a pie (or the trash can- eeek), i wanted to try out this pretty cake.
the super cool thing about this cake is that it is pretty much all apple. if you look closely, you’ll see the thin layers of apple that give the cake its shape and bulk (a mandolin slicer would be your friend here). a couple of eggs, a little almond flour, and a bit of golden flaxmeal hold the cake together, but also make it grain-free, high fiber, and incredibly fresh and delicious.
because i’ve been serving it cold, it’s a great refreshing dessert on a warm DC day of packing boxes. but for now i’ll dream of eating it after a relaxing, fun day with friends and family in texas… soon!
- 6 apples, peeled (i used Gala and Honeycrisp)
- 3 large eggs
- ⅓ cup brown sugar
- 1½ teaspoons vanilla paste or extract
- 1 tablespoons melted butter
- ½ cup almond milk
- ½ cup almond flour
- 2 tablespoons golden flaxmeal
- 1 teaspoon baking powder
- ½ teaspoons cinnamon
- Powdered Sugar
- Toasted Slivered Almonds
- Preheat oven to 400°.
- Line an 8-inch loaf pan with parchment paper.
- Seed and core apples. Slice with a mandolin (or knife) into very thin slices, about 1/16-inch thick, into a large bowl.
- In another bowl, combine eggs, brown sugar vanilla, butter, milk, almond flour, flaxmeal, baking powder, and cinnamon. Add egg mixture to apples and stir gently to combine fully, but not break apples.
- Transfer apples to prepared loaf pan, making sure apple slices are stack flat on top of each other.
- Bake at 400° for 45 minutes or until puffed and cooked through.
- Allow cake to sit for 10-15 minutes.
- For best results, chill for 4 hours or overnight.
- Top with powdered sugar and slivered almonds.
check out this month’s recipes from my fellow reduxers by clicking the link below:
NOTE: *recipe inspired this cake by chopstick chronicles. and this post contains an affiliate link!