So it’s got to the point whenever I open my larder cupboard something falls out, usually an open packet of mixed seeds or similar worst-possible-thing-to-clear-up item…the other day it was a whole bottle of peppermint extract which sunk in to the slate floor quicker than I could clear it up (could’ve been worse, fish sauce wouldn’t have been quite so fresh smelling!).
So I decided a good thing to make would be a cake where I could use up all the nearly empty packets.
What it turned out to be was possibly the best god damn cake I’ve ever made, and will probably never be able to recreate, but I remembered to write down the ingredients so heres hoping it works again if anyone else tries it!
- 225g unsalted butter/coconut oil, softened
- 225g natural sweetner/sugar alternative (xylitol)
- 4 medium free range eggs
- 160g gluten free flour flour
- 60g ground almonds
- 75g chopped mixed peel
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 cox apples, quartered and sliced
- 4 tbsp plantbased milk
- 25g salted butter/coconut oil
- 25g coconut sugar/xylitol
- 50g gluten free flour
- 25g dessicated coconut
- 50g chopped nuts (I used hazelnuts and walnuts but almonds would be good)
- quarter of a fresh grated nutmeg
Beat together butter and sugar until pale and fluffy, then beat in one egg at a time.
Sieve in flour, almonds, cinnamon and baking powder and fold through.
Add mixed peel, apples and the milk and fold through again until combined.
Line a 9″ loose bottom tin and bake at 180°c for 25 min.
Meanwhile make the topping by rubbing the butter into the flour and sugar to a crumble consistency, then mixing through the nuts, coconut and grated nutmeg.
Take the cake out and quickly scatter the topping over the surface of the cake.
Return to the oven for a further 25-30 min until cooked. If the topping is browning too quickly cover loosely with foil.
Leave in tin for 15 min to cool then transfer to a wire rack.
Try not to scoff it all at once.