Apple Olive Oil & Pinenut Cake

Method

1

Pre heat the oven to 160°C, (Gas Mark 3, 325°F)

2

Line a 2lb loaf tin with a parchment loaf liner or equivalent

3

Place the apples into a small saucepan and add 50mls cold water

4

Place over a low heat and cook until pulpy, but not fully cooked, then cool slightly

5

Mix the egg replacer and 90mls cold water together well

6

Put the date puree, xylitol and oil into a mixing bowl on a machine and beat until smooth

7

Add the egg replacer and water and just mix in

8

Mix the flour and baking powder together really well

9

Place the apple pulp into the date, oil, xylitol and egg replacer and mix well

10

Add the flour and baking powder mix and beat together very quickly

11

Mix well, but don’t over mix or the end sponge will be tough and chewy

12

Spoon into a prepared loaf tin and spread out evenly then sprinkle over the pine nuts

13

Place in the preheated oven and cook for 45-50 minutes or until well risen and cooked through

14

Remove and cool on a wire rack for at least 20 minutes then lift out and cool completely before cutting (with no egg you have a more fragile sponge)

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