Squirrel Cake
A simple, tasty and moist cake. This cake is loaded with apple pieces and nuts. It retains its freshness for a few days therefore can easily be prepared a few days in advance if baked for a special occasion. I decorated the cake with a thin layer of whipped cream and roasted desiccated coconut.
The gluten-free version of this cake is given in the remarks under the recipe.
All ingredients should be at room temperature.
Ingredients:
For the cake:
- 300 g wheat flour* (= 2 glasses)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 4 apples (approx. 800 g)
- 125 ml rapeseed oil (= ½ glass)
- 4 eggs (size M)
- 200 g sugar (= 1 glass)
- 100 g walnuts (= 1 glass) or ½ glass of nuts and ½ glass of raisins
- Zest of 1 lemon (optional)
- freshly squeezed juice from ½ lemon (optional)
For the decoration:
- 100 g whipping cream or heavy whipping cream
- 1 tablespoon of icing sugar
- 30 g desiccated coconut
Directions:
- Preheat the oven to 180°C, top and bottom heat.
- Line a spring form cake pan (diameter 26 cm) with parchment paper.
- Chop the nuts and set it aside.
- Wash, dry, core and peel the apples and then cut into ¼-inch cubes.
- Combine the apples with the nuts, raisins, lemon zest and lemon juice and set it aside.
- Sift together the flour, baking powder and cinnamon and set aside.
- With an electric mixer on high speed mix together the eggs and sugar until light and fluffy, for at least 5 minutes, then slowly pour in the oil until well mixed.
- Setting your mixer speed on low add the flour mixture until all ingredients are just combined.
- Using a spatula, fold in the apple mixture.
- Transfer the batter to the prepared cake pan and bake for 60 minutes. Check the cake is done by inserting a skewer in the middle, it should come out clean.
- Once baked leave the cake to cool completely.
- For the decoration roast the desiccated coconut in a dry pan until golden in colour, but make sure not to burn it.
- Whip the cream until stiff peaks and then add in the icing sugar.
- Spread the whipped cream evenly over the cake, which has to be completely cool and then sprinkle with the coconut.
Remarks:
- 1 glass = 250 ml
- For the gluten-free version I used 220 g of millet flour and 80 g of corn starch instead of wheat flour. I baked gluten-free batter for 65 minutes.
Time: |
Preparation time:
Baking time:
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Number of portions: |
approx. 12 |
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Difficulty: | easy | |
Cost: | inexpensive |
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