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Bramley Apple Cake with Coconut Caramel

This recipe is a firm family favourite during winter.  It is the ultimate comfort pudding served warm with a scoop of ice-cream and a generous drizzle of caramel after a hearty meal or served cold as cake for a celebration or afternoon tea.

Somehow this image ended up looking like a scene from a Halloween table, but don’t be scared off making it, trust me it is so quick and easy.

The coconut caramel sauce finishes it off with a delicious lush velvet texture. Keep a spoon handy for an extra few cheeky dunks.

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Bramley Apple Cake with Coconut Caramel
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Yield: 12

Calories per serving: 450.75 kcal

Fat per serving: 38.12 g

Saturated fat per serving: 17.65 g

Carbs per serving: 25.37 g

Protein per serving: 7.2 g

Fiber per serving: 4.65 g

Sugar per serving: 18.64 g

Sodium per serving: 134.0 mg

Trans fat per serving: 0.01 g

Cholesterol per serving: 86.01 mg

Bramley Apple Cake with Coconut Caramel

Ingredients

    Apple Cake
  • 300g Bramley apples – peeled, cored and diced in approx. 1cm chunks
  • 125ml avocado or coconut oil
  • 3 eggs
  • 1 tsp raw apple cider vinegar
  • 1 Tbsp. gelatin
  • 200g ground almonds
  • 100g walnuts
  • 150g pitted dates
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
    Decoration (optional)
  • 3 baby apples
  • 3 wooden sticks or twigs
  • 5 fresh bay leaves]

Instructions

    Coconut Caramel
  1. • Combine all ingredients except the vanilla extract in a medium saucepan.
  2. • Bring to the boil.
  3. • Allow it to boil for around 3-4 minutes, stirring continuously, then lower to a simmer.
  4. • Leave to simmer (occasionally stirring when needed) until it reduces to about half the volume and thickens. This usually takes around 50-60 minutes.
  5. • Turn off the heat, stir in the vanilla, and let it cool for an hour.
  6. • Cover and refrigerate overnight – it will continue to thicken.
    Apple Cake
  1. • Preheat the oven to 180ºC.
  2. • Prepare a 20cm baking tin.
  3. • Chop the walnuts into smaller pieces.
  4. • Combine the walnuts, gelatin, ground almonds, bicarbonate of soda, cinnamon, nutmeg and ginger together in a medium sized mixing bowl.
  5. • Blend together the pitted dates, oil, eggs and apple cider vinegar.
  6. • Pour the egg mixture into the dry mixture and mix well by hand.
  7. • Stir through the chopped Bramley apples.
  8. • Transfer the mixture to the prepared baking tin.
  9. • Bake for 45min or until the centre feels firm when pressed.
  10. • Remove from the oven and either leave to cool entirely or serve warm.

Notes

This cake can be served either as a cake or a warm baked pudding with a scoop of ice-cream. To decorate (which is entirely optional) make a hole in the top of the baby apples, insert a wooden stick or twig and in the same hole add some bay leaves. Pour the thickened caramel over the apples and cake to serve.

Nutrition label for Bramley Apple Cake with Coconut Caramel
Recipe Management Powered by Zip Recipes Plugin
http://eighty20nutrition.com/bramley-apple-cake-with-coconut-caramel/

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