A soft and moist apple cake enriched by a sweet filling of apricot jam.
Not the standard apple cake! This one is made of a first “crunchier” layer followed by a sweet filling of apricot jam, then a soft and moist spongy cake topped with sliced apples.
I made this cake last Saturday for a dinner with friends. It got polished off in NO TIME. Seriously one of the BEST cakes I have made recently.
What I love about this recipe? It’s that it is super versatile and you can play around with it as you like. For example you can use a different type of jam (like pear or peach) or even use a chocolate and hazelnut spread instead. You can replace the apples with other fruits too, like berries or pear and some crushed caramelised nuts, why not?
It is completely dairy-free, so perfect for those with lactose intolerance, yet it is SUPER flavourful. I love to serve it up with my afternoon tea or a nice cup of coffee.
- 4 whole free-range or organic eggs
- 150 g coconut sugar
- 200 g all purpose flour or cake flour
- 100 g rice milk or oat milk
- 70 g coconut oil, melted
- 1 tsp coconut vinegar
- 1 tsp baking powder
- 1/2 cup apricot jam
- a pinch of salt
In a large bowl whisk together eggs, salt and sugar until light and fluffy
Slowly add milk, coconut vinegar and melted oil while keep stirring.
Note: the coconut vinegar will help the chemical reaction of the baking powder, helping the cake get extra soft and fluffy.
Sift in flour and baking powder and stir just enough to mix all the ingredients together.
Oil and dust with flour a springform pan and pour in half of the batter. Bake in pre-heated oven at 180 C for about 15.
Meanwhile peal and slice up the apples
Remove from the oven and spread the jam on top.
Cover with the remaining half batter, lay the sliced apple on top
and bake for 35′- 40′ min. Remove from the oven let it cool down, remove from the pan and dust it with some powdered sugar.
Slice it and serve it up.
Soft, sweet and moist.