I have developed the recipe for this wonderful dessert cake from an old recipe with ordinary wheat flour and sugar. Many has, over the years, asked for the recipe for this sweet buttery apple cake so by now it is somewhat famous in my circles. This time I replaced the wheat flour with coconut flour and almond flour and sugar for Agave syrup. Although the result is of a slightly different character, the cake is definitely not any less delicious. On the contrary! Last time I offered it to guests a comment was “crazy good.” Simply that.
I recommend serving the cake as a dessert because it is very sweet and exclusive in flavors. Normally you flavor apples with cinnamon, but in this cake doesn’t need it, it is flavourful enough as it is. If you want to play around with different flavorings, you could put some lemon zest in the batter or replace the Agave syrup with honey.
Serve with whipped coconut cream or plain whipped cream. It also works great to serve with vanilla ice cream when the cake is served hot. I usually cool extra creamy (extra fat) coconut milk that I whip with a little vanilla powder and Stevia. Before whipping it I pour out as much of coconut water as possible (the clear liquid in coconut milk). The consistency comes out like whipped cream.
100 g melted butter or virgin coconut oil
0,75 ml of Agave syrup or honey
50 g of almond flour
75 g coconut flour
1/2 tsp baking powder
2 small apples
1 tbs of lemon juice
1 tbsp of Agave syrup or honey
Melt the butter. Beat eggs and agave syrup to a white, fluffy consistency. Add the butter to the egg mixture while stirring. Mix all dry ingredients and add to the wet. Peel the apples and slice into thin slices, drizzle extra agave syrup over so they covered all around. Grease a round baking pan with a removable bottom and dust with almond flour. Spread the batter over the bottom and form patterns with the apple wedges. Bake for about 35-40 minutes at 175 degrees. Serve as is, with coconut cream or other options.