Ingredients
- 5 granny smith apples (Ettrick Gardens, Willowbrook)
- Juice of 1 lemon
- 2 tbsp coconut sugar
- ¼ cup Greek yoghurt (or Natural Yoghurt from Holy Cow)
- 150g butter
- ½ cup wildflower honey (Blueskin Bay Honey)
- 4 eggs (Agreeable Nature)
- 100g ground almond
- 200g rice flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp mixed spice
- Icing Ingredients:
- 200g mascarpone
- ¼ cup natural Greek yoghurt (or Natural Yoghurt from Holy Cow)
- ½ tsp cinnamon
- 1 tbsp wildflower honey (Blueskin Bay Honey)
Vendors
Tags
Baking
Cake
GlutenFree
Spiced Apple and honey bundt cake with cinnamon mascarpone
Method
- Pre heat the oven to 180 degrees Grease a 24cm bundt tin Peel, core and chop the apples into cubes Toss the apples with the juice of the lemon and the coconut sugar
- Spread in a single layer and roast in the oven for approx
- 20 minutes until they are starting to soften but still hold their shape
- Allow to cool and then place ½ cup of the cooked apples in a blender with the yoghurt
- Blend until smooth
- Reduce the oven temp to 165 degrees Soften the butter and beat with the honey in a mixer until light and fluffy
- Add the eggs one at a time, beating well after each addition Fold in the dry ingredients and lastly fold through the apple/yoghurt mix Gently mix the remainder of the roasted apples through the cake batter and then place in the bundt tin
- Bake for approx
- 50minutes until the cake is cooked when tested with a skewer Allow to cool for a while before removing the cake from a tin
- Cool completely before icing To make the icing: Mix together the mascarpone, yoghurt, honey and cinnamon and spread over the top of the cake
