I found this little recipe to make for my wheat intolerant friend Hilde. I made it for her a year ago, and then again this year. The two photos illustrate what a huge difference bakeware and ovens can make. The oven used on the cake below is really unstable. I brought my oven thermometer along. Yes, I travel with an oven thermometer! It showed that the oven is significantly under temperature, and that it doesn’t have a similar temperature throughout. We were fiddling with it the whole time.
As I said, I used spelt in this recipe. Spelt, an ancient grain, does have gluten, and is very much like wheat. It is different in that it hasn’t been so aggressively altered genetically. It is extremely similar to wheat, almost indistinguishably so, in both flavor and utility. You can buy white and whole grain spelt flour. This recipe uses unbleached white flour, and can be wheat flour with no problem at all. Enjoy!
Eplekake med Speltmel
225g unbleached white flour (1C)
225g sugar (1C)
225g softened butter (2 sticks)
2 tsp baking powder
10ml vanilla extract (2 tsp)
2 large apples in fine dice
2-3 large apples thinly sliced for decoration
sugar to sprinkle over the top, granular sugar, demerara, or white sanding sugar
- Preheat oven to 190C/ 375F/ gas 5, and grease a 23 cm/9 inch cake tin.
- Mix all of the ingredients together, saving the sliced apples for decoration.
- Arrange the thinly sliced apples on top and sprinkle with sugar.
- Bake until the middle is cooked, approximately 40 minutes.
I like to serve this with a little bit of cream. This cream is AMAZING, and is especially tasty with sliced strawberries or other fresh fruit. I learned the recipe from a former boss and mentor who came from *shhhh* Swedish heritage.
Mix sour cream with sugar and vanilla extract, you can really use any sort of vanilla you want. I have some vanilla bean paste I like to use, but recently I’ve learned that a lot of people are put off by the little black seeds. Grow up already! Anyway, mix that up and loosen it to your desired consistency with some heavy whipping cream or double cream. It’s pretty indulgent, and a nice break from putting ice-cream with everything.
I found this recipe on the blog Azélia’s Kitchen. Thank you!