There is nothing better than seasonal fruits and vegetables. With apples now in season, it seemed like the best time for a tea cake by Teresa Cutter. It can be served at a tea party or as a Sunday afternoon treat. There’s not even a need for sugar, with the sweetness of apples doing the trick.
450g (3 cups) grated red apple
2 tsp baking powder
1/4 tsp sea salt
3 organic free-range eggs
1/4 cup (60ml) coconut oil
1/2 tsp cinnamon
1 tsp vanilla bean paste or extract
2 cups (260g) wholemeal spelt flour
1/2 cup chopped walnuts (optional)
2 red apples, sliced (optional)
coconut sugar (optional)
Preheat oven to 180C. Combine the grated red apple, baking powder, sea salt, eggs, oil, cinnamon and vanilla into a bowl and mix well. Add the flour and mix through lightly until combined, being careful not to over-mix the batter. Fold through the chopped walnuts, if desired. Line a 20cm round baking tin with baking paper. Spoon mixture into the tin. Now at this stage you can bake as is or garnish your bread with sliced apple and a sprinkle of coconut sugar that will create a lovely caramelised flavour over the top. Bake for 1 hour or until an inserted skewer comes out clean. Baking times may vary, so check after 45 minutes and cover with foil if necessary. Allow to cool for 1 hour before removing from the tin.