The Last Apple Cake of the Season


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Join me in a cumulative groan, please. My three-year-old MacBook died today as I went to turn it on to finish this post. I have worsened problems than picture modifying, presently, such as retrieving a crazy quantity of information, but today we are going to make do with simply one picture in a post. The rest of the appealing pictures are on a hard disk that just keeled over and died. (Don’t worry, I’ve back-ups, so I am not completely overreacted, simply briefly adrift.)

But I wished to get this post to you before you review it and think, ‘Exactly what? Apples? It’s Could: strawberry period, asparagus time, month of rhubarb.’

For those of you currently thinking that, here’s what occurred to me last Saturday, while many of the city was still resting. I beat the groups to the farmers’ market just to find, for the second visit in a row, the farmstands void of anything springy, apart from a couple of greenhouse greens and some nettles (which I bought and prepared, thanks to Hank Shaw’s wise instructions not to kill myself eating raw, then blended into a pesto).

Instead of anything springy, I spent my dollars on apples. 5 Fuji apples for eating, a couple Empire apples for baking up something good. I did not wish to bake a cinnamon-and-brown-sugar-laced cake, however. I wanted to turn my apples into something as springy as the 65-and-sunny weather that was making us so impatient for spring produce.

Out went the spices and walnuts and in went lemon, yogurt, and almond flour for lightness.

You are not going to trick anyone into thinking she’s consuming strawberries and rhubarb, but while we wait for the harvest here in the northeast, this cake is a delicious very early spring alternative.


Almond, Apple & Lemon Cake
Serves 10 to 12

This dish is adjusted from Grandma Esther’s Plum and Walnut Cake. A few of you did not love how there was an entire cup of oil, so I changed half with yogurt in this lighter variation.

1 / 2 cup oil (I made use of half olive oil and half safflower, would be all right with all olive oil if you like the taste of olive oil cakes.
1/2 cup whole milk yogurt
1 1/2 cups sugar
1 tbsp lemon zest
3 large eggs
1 1/2 cups flour
1/2 cup almond flour
1 tsp salt
1 tsp baking soda
1 cup sliced almonds, toasted
2 cups sliced apples from 3 peeled and cored Empire apples

Oil a 9-inch square baking pan. Preheat the oven to 350 ° F.

In a medium mixing bowl, beat the oil, yogurt, sugar, eggs and lemon zest.

In a smaller sized bowl, incorporate the white and almond flours, salt, and cooking soda. Pour the dry components over the damp and fold in. Fold in the apple and the walnuts.

Bake 1 hour to 1 hour 5 minutes, examining often as you get to completion to make sure the cake’s not burning, till the top is crisp and brown and a toothpick or skewer placed in comes out clean.

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