That’s a pie, no that’s cake!

If I had to pick a kind of cake that matches with my personality then it would be a sheet cake. I simply love sheet cakes, they’re so simple, look elegant and you can serve them with anything that you like. Also, it so happens to be that Apple Pie is one of those desserts that I just adore – right from the aroma that fills up the house to the beautiful melange of flavours that burst into your mouth when you take the first bite, it is just amazing!

So it was one of those boring Saturday afternoons when I had a lot of time on my hands. I poked my nose into the fridge and I found some oranges and apples. Orange and almond cake? Hmmmm, maybe not. I looked at the apples and stared hard at them. I willed for a brainwave. Looks like the Bake Fairy heard me because I suddenly had this idea of baking a cake with all the flavours of Apple Pie into it.

You can flavour the cake with cinnamon too if you would like but I used nutmeg for this one because the warmth of this spice goes really well with the apples. I’ve used half sugar-half jaggery in this recipe to enhance the colour.

Apple pie cake

1 1/2 cups of whole wheat flour
1/2 tsp of baking soda
1/4 tsp of baking powder
1/4 tsp of freshly grated nutmeg
1 cup of apples, chopped
1 tbsp of raisins
1/2 cup of curds
1/4 cup of milk
1/3 cup of butter, melted
1 tsp of vanilla essence
1/2 cup of demerara sugar
1/2 cup of jaggery, chopped

Sift the whole wheat flour, baking soda & baking powder together. Keep this aside for a while.

In a mixing bowl put the curds, jaggery, sugar, vanilla, nutmeg and butter together. Beat it well using an electric beater, gradually add 1 tbsp of milk to this to bring it together. Add the flour mixture to this and mix again, pour the milk till you get the batter to a good consistency.

Finally add the apples and raisins and fold them in well. Pour the batter into a greased, prepared cake tin and bake for about 35 minutes at 180 degrees celsius. When the cake it done remove it out of the oven and allow it to cool. Slice and serve when it is warm with a scoop of vanilla ice cream.

* If you can get you hands on Granny Smith apples then nothing like it because they will work great with this recipe.

* You can use almonds or walnuts in place of the raisins.

* To enhance the aroma of this cake you can add some fresh orange or lemon zest to the batter.


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