Chai Spiced Apple Hazelnut Cake (DF)
This little gluten free scallywag went to market... and had SUCH a wonderful time!
It was so lovely to meet a bunch of you at Perth Upmarket a few Sundays ago. What a ride! A whole bunch of you came out to say hello and buy up big on cakes, biscuits and slices. I can't wait to share with you more about how I set up the stall and the processes that went on behind the scenes along with some photos that my friend and official market photographer took on the day.
I'm hoping to do another market, so I'll keep you posted here and on facebook about what those dates are.
In the meantime though, let me introduce you to this delightful Chai Spiced Apple Hazelnut Cake which featured at the market. The chewy outer crumb opens to a dense, apple scented, nut filled interior that is abundant with the aroma and flavour of chai tea. I love a piece with a cup of freshly brewed Rooibos tea; a generous dollop of double cream wouldn't go astray either!
I've made this cake half a dozen times now, sometimes with raisins soaked in chai tea and drained, sometimes with hazelnut meal and sometimes not, sometimes with a little more ginger and sometimes not. There are many possibilities, but the best thing? This is one seriously moreish mouthful and it's dairy free to boot!
Chai Spiced Apple Hazelnut Cake (DF)
/ 1 x 20cm cake / about 8-12 pieces / adapted from this nutty ginger cake which was originally from Gourmet Traveller
method
Preheat your oven to 150 degrees celcius (fan forced). Lightly oil (or butter, if dairy isn't an issue) a 20cm round cake tin and line the base with baking paper.
Using a stand or hand mixer (or by hand, if you're arm muscles are up for it!) whisk the eggs, sugar and golden syrup on high until pale and creamy. You want the mixture to double in size. Set aside.
Whisk together the dry ingredients; hazelnut meal, almond meal, baking powder and spices.
Fold the dry ingredients and apple into the egg to combine. Optional: if using the soaked raisins fold them in now.
Pour into the prepared cake tin. Smooth the top and bake for approximately 45-50minutes, turning the cake half way. A skewer inserted should come out clean.
Cool for 5 minutes before transferring to a cooling rack.
Serve at room temperature with a dusting of icing sugar.
Will keep, covered for 2-4 days. Apple cakes have a habit of going bad quickly, so if you're somewhere warm and humid, keep the cake in the fridge to prevent spoiling.
ingredients
3 eggs
175g sugar (I like raw castor)
65g golden syrup (rice malt and honey also work)
100g hazelnut meal
250g almond meal
1/2 teaspoon gluten free baking powder
1/4 teaspoon cardamom
1/8 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
210g stewed apple (about 2), roughly mashed
optional: 100g raisins soaked for 5minutesin 1/4cup brewed, black chai tea, drained
