If you would like to make a dairy and egg free cake, this one is easy and turns out very well. I have made this several times and the results do differ, perhaps because I have used different fruit or different types of apple purée.
This weeks’ attempt has turned out super moist and delicious so I really felt the need to share. I have still got many apples that I collected from a local friend’s tree. The variety is unknown (possibly Monarch) but they have been excellent and have kept very well for the past 6 weeks or so – I am gradually trying to use them up! They are a cooking variety but not as sharp as a Bramley. The recipe uses unsweetened puréed apple in place of eggs, and these worked perfectly.
You can use any dried fruit that you have knocking about in the cupboard – I had 3 glacé cherries, some currants, sultanas, raisins and prunes. I have previously also used dates and apricots.
300ml puréed stewed apple
170g Plant Based Spread (I use Flora or Flora Light)
150g Unrefined sugar (you can add more but this was sweet enough)
340g Self-Raising Flour
340g Mixed Dried Fruit
4 tbsp Almond/Soya Milk
- Stew approx 4 large cooking apples in about 5cm water, leave to cool then purée.
- Preheat oven to 160℃ Fan and line a 900g loaf tin with greaseproof paper.
- Melt the spread in a small bowl in the microwave on low heat.
- Add all other ingredients (except the milk) to a large bowl then pour on the melted spread. Mix together and add the milk until a fairly loose consistency is achieved.
- Pour mix into prepared tin and bake for approx 85 minutes or until a skewer/knife comes out clean.
- Leave to cool for a while and then turn out onto a wire rack until fully cooled.