[ Ginger & apple, a lovely combination]
The last day of the Sharp Sharp recipes, but don’t worry I already created a new spicy juice, ice pops & a lovely summer salad which I will be posting in the next few days.
Yesterday was also the day that the small TV interview I did, aired on TV, you can watch the clip here, start at 10.10 minute until 13.20. It’s about winning the Houten Kroot, my food, Sharp Sharp & why I love to create spicy food. You will also see me doing my happy dance when I receive the price ^_^
But now onto the recipe, this ginger apple pie, is gluten free but also low-carb, so you don’t have to feel guilty when you want to eat a slice of this cake.
Ginger apple cake
For the cake:
- 175 gr of Butter (room temperature)
- 120 gr of soya yoghurt
- 1 lemon – zest and 1/2 of the juice
- 50 gr of grated ginger
- 1 tbsp of agave syrup
- 1 tsp of ground ginger
- 1 vanilla bean
- 4 tbsp of soya milk
- 2 tsp of baking soda
- 250 gr almond flour
- 6 eggs
- 2 apples chopped
- 2 tbsp of poppyseed
- 200 gr mixed (frozen) blueberries & raspberries
For the icing:
- 250 gr of soya yoghurt
- 2 tbsp of honey
- 1 vanilla bean
- 20 gr of grated ginger
- optional fresh raspberries or blueberries
Preheat the oven to 180°C.
Mix together the butter, yoghurt, lemon juice, lemon zest, ginger, agave syrup, ground ginger & vanilla. Then heat the milk in a small bowl & add the baking soda to the milk, stir until the baking soda dissolves. Add this to the butter/yoghurt mixture, and keep on stirring.
Add the almond flour and the eggs & mix until you have a smooth mixture. Use a spatula to mix in the chunks of apple & the poppy seeds.
In a spring cake tin, covered in baking paper, pour in half of the batter, spread evenly. Divide the raspberries/blueberries in the tin. Take the rest of the batter and with a spatula gently pour in the rest of the mixture.
Put the cake in the oven for 50 minutes, with a toothpick check if the cake is ready, if not bake for another 10 minutes. The cake will always be a bit more most then normal, if you want it to be dry, bake for another 10 minutes. Take the cake out of the oven and let it cool down for 30 minutes.
In the mean time, drain the yoghurt with a cheesecloth so that it will become firmer and less moist. Mix in the ginger, vanilla & honey. If you want more ginger flavour you can always add more ginger. Spoon the icing over the cake & if you like add some blueberries or raspberries on top of the icing.
Store the cake in the fridge, it will become firmer after 1 day in the fridge as well.