“It’s good… but it’s missing something.” She said as she reached for another slice. “It needs less cinnamon and more nutmeg.”
“The bits of apple need to be bigger” the other girl child garbled around a huge mouthful of cake.
My children don’t watch Master Chef but that doesn’t stop them critiquing my cooking with all the passion and expertise of Matt Preston.
I thought my apple bread was good the first time I made it, but I took on board some of their suggestions and darn it, they were right! The apple chunks did need to be bigger and it did need a little more ‘something’.
So my smallest helper and I made another loaf, and this one was pronounced ‘perfect’ by the judges.
What they didn’t know was that the ‘extra something’ in this cake was possibly a few chunks of egg shell that I didn’t manage to fish out after Noah learned to crack eggs into the mix! Ah well, what they don’t know won’t hurt them right?
This cake is lovely and appley (is so too a word!), and cinnamony, and even nutmeggey (they are also words). It’s dairy free, but you could definitely use melted butter in place of the oil if you prefer and I am sure you could switch out the brown sugar for any other kind of sweetener you like.
I changed some of the flour for oat flour to add just a tiny bit of oaty flavour, because apples and oats should always go together. Making oat flour is easy – just whizz up some rolled oats in your food processor (or kitchen whizzing machine of choice) until they are fine and powdery. The finer you make it the less anyone will notice it, but a few chunky bits is ok too. Or you could use any other flour of choice.
- 4 small apples or 2 big ones
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 2 eggs
- 1 cup self raising flour – Or plain flour with 3/4 tsp baking soda and 1/3 tsp salt
- 1/3 cup oat flour (whiz oats in food processor to make flour)
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Pre-heat your oven to 180 degrees Celsius (approx. 350 F) and grease and line a small loaf tin (21x11cm).
- Cut your apples into chunks and pop them into a mixing bowl. You can leave the skin on or peal them – we did a bit of both depending on the condition of our apples.
- Add the cinnamon and nutmeg and stir through to coat the apples well.
- Mix in the oil, sugar and eggs and combine well.
- Add both the self raising flour and oat flour and mix well.
- Pour the mixture into the loaf tin and pop in the oven for around 50 minutes or until a skewer inserted into the middle comes out clean.
I hope your little judges enjoy this cake as much as mine did… but then again, if they don’t like it that means you can eat it all yourself!