Apple and Walnut Cake

17. April, 2009

This cake is very heart friendly and good for you since it contains omega 3 fatty acids, a special type of protective fat the body can not manufacture. Apples are also good for your heart and contain antioxidants which can keep some types of cancers away. The cake is gluten free, egg free, lactose free and vegan.

Note that you will need a food processor to make this cake. You will also need a round spring form cake tin 21 centimetre (8.3 inches) in diameter and 5 centimetres (2 inches) deep. Also keep in mind that you will need to make the cake a couple of hours ahead of serving as the base will need to firm in the fridge.

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The heart friendly cake, packed with goodness

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

Apple and Walnut Cake

Makes 1 cake

Ingredients

300 grams (11 oz) walnuts
180 grams (6½ oz) pitted dates, chopped finely
2 large, sweet apples (such as Pink Lady, Fiji or Gala), cored and sliced thinly
250 millilitres (8½ fluid oz) water
2 tablespoons lemon juice
2 tablespoons agave nectar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
125 millilitres (4 fluid oz) apple juice (without added sugar)
40 grams (1½ oz) raisins (or pitted dates)

Preparation

Chop the 180 grams dates finely.
Place the 300 grams walnuts and the dates in a food processor. Mix for 30 seconds our until completely chopped without being oily. You might need to scrape the sides of the bowl. Continue blending for 5-10 seconds or until the mixture is fairly coarse but sticks together when pinched with your fingers.
Line a round spring form cake tin 21 centimetre (8.3 inches) in diameter, 5 centimetres (2 inches) deep, with cling film.
Press the mixture firmly into the cake tin. Place in the fridge for at least one hour.
Core the 2 apples and slice thinly. Transfer to a small bowl.
Combine the 2 tablespoons lemon juice and 250 millilitres water and pour into the bowl with the apple slices. Leave to stand for 10 minutes.
Drain the liquid from the apple slices and place slices in a medium saucepan. Add the ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 2 tablespoons agave nectar, 40 grams raisins and 125 millilitres apple juice.
Heat for 15-20 minutes over medium heat or until the apple slices become tender.
With a slotted spoon, remove the apple slices and the raisins and set aside.
Allow the remaining liquid in the saucepan to simmer for 10 minutes. Remove from heat and set aside.
Now remove the cake base from the fridge and place on a cake plate/dish.
Place the apple slices and the raisins on top of the cake.
Pour the heated liquid over the cake.
Sprinkle with some extra cinnamon if desired.

Tips

If you prefer to serve the cake hot you can place it in the oven and bake at 150 degrees Celsius/300 Fahrenheit/Gas Mark 2, for 20 minutes. Just make sure you use baking parchment instead of cling film!
Ensure that the apple juice is organic and without added sugar.
You can use pecan nuts instead of walnuts.
You can use pears instead of apples.
You can use maple syrup or acacia honey instead of the agave nectar.