I owe you all a huge apology. I have not shared a new recipe with you for way too long, but the wait is now over. I have many excuses that I will share with you over the coming weeks but for now rest assured that I’m back on the blogging and baking wagon.
This Banana Apple Spice Cake is a super simple cake adaptation of my very versatile Banana Bread. It’s essentially the same recipe baked in an 18 or 20 cm ring tin cake then topped and tailed with Caramel Sauce. I really really love Caramel Sauce so I decided to get my fill by glazing both the top and the bottom of the cake, just to make sure every mouthful gets its fair share. If you don’t have an unhealthy caramel addiction then this cake can be served minus the sauce….and often with whipped coconut cream.
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Banana Apple Spice Cake
A simple variation of Banana Bread; filled with sweet spices and fruity flavours.
- 3 Eggs
- 2 Tablespoons Maple Syrup/Honey
- 1 teaspoon Vanilla Extract
- 100 grams Mashed Banana (approximately 1 medium but measure to be sure)
- 170 grams Apple Sauce (see recipe below)
- 3 teaspoons Baking Powder
- 1 teaspoon Bicarb Soda
- 1/2 Cup Coconut Flour
- 1/4 Cup Arrowroot
- 3/4 Cup Almond Meal or Seed Meal
- Dash of Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cloves
- 1/4 Cup Coconut Cream
- 4 Apples, peeled, cored and diced
- 3/4 Cup Water
- 1/2 Cup Coconut Cream
- 2 Tablespoons Maple Syrup
- 1/4 teaspoon Vanilla Extract
- Dash of Salt
- Preheat the oven to 175C/350F.
- Line and grease a loaf tin.
- Place the eggs in the bowl of a kitchen stand mixer and beat for 5 minutes, or until fluffy.
- Add the maple syrup and vanilla extract and beat on high until smooth.
- Place the banana and apple sauce in a blender and puree until smooth. Add to the mixture, beating on high.
- Add the milk and stir until combined.
- In a separate bowl, sift together the dry ingredients.
- Mix the dry ingredients into the mixture on low speed.
- Pour into the ring cake tin and bake for 30-35 minutes, or until cooked through.
- Make the caramel whilst the cake is cooking.
- Immediately remove the cake from the tin and pierce the top with a knife all over. Spread half the glaze over the cake. Allow the cake to cool completely before removing from the tin.
- After removing the cake from the tin spread the remaining caramel over the other side of the cake.
- Serve with cream.
- This cake can also be served warmed; spread all the caramel over the cake as soon as it is removed from the oven.
- Place the apples and the water in a small saucepan and bring to the boil over a medium/high heat.
- Cover and reduce to a simmer over medium heat for 8 minutes.
- Blend or mash. Keep in the fridge.
- Place the caramel and maple syrup in a medium saucepan and bring to a slow boil.
- Reduce the heat to medium and simmer for 10-15 minutes, or until darker in colour and half its original volume. Add the salt and vanilla extract and stir. Remove from the heat.
- The sauce will need to be warm too be used on the cake.
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