Apple and sultana cake and smashing people’s faces in
I was chomping on the bit in a supermarket queue when a message pinged onto my ‘phone from Luc, who was waiting outside in the car. This was our exchange:
Luc: ‘Have u bn arrested?’
Me: ‘Er not yet, but thx for jumping to that conclsn. V slow – lady in front regaling cashier with ALL deets of sprained ankle. Cousin’s ex son-in-law (wtf?) had to take her to hospital. Mucho pain. And now me too…’
Luc: ‘When your turn tell the cashier all about your thyroid pblems!’
Me: ‘&@(€ §^$’
I read an amusing article in our local newspaper about a man who, when stopped by the police, obligingly produced his ‘Attestation De Déplacement Dérogatoire’ (the form we have to fill in to go anywhere during lockdown. The French love a form.) The man hadn’t found the appropriate box to check, as his reason for leaving the house was ‘to smash a bloke’s face in’. As the policeman said with some irony, ‘he seemed keen to make an effort to adhere to the rules, in his own way!’
Einkorn flour nutritional information
This cake is made with einkorn flour (although it will work very well with ordinary flour), which is one of my favourites because of its subtle nutty flavour. Einkorn flour is the most ancient form of wheat, and very different from modern wheat. It is very high in protein, essential fatty acids, phosphorous, potassium, iron, vitamin B6, lutein and beta-carotene, which gives it a golden tint. Einkorn flour has a very low gluten content which makes it much easier to digest than wheat flour.
Recipe for apple and sultana cake
- 2 large apples, peeled and sliced
- A handful of raisins
- 2 tablespoons dark rum
- 150g cane sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 200g einkorn flour (you could use ordinary flour)
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 teaspoon baking powder
- Half teaspoon bicarbonate of soda
- 1 pot of yoghurt (125g)
- 75ml melted virgin coconut oil
- 75ml melted butter
Preheat the oven to 180°C and prepare and grease a loaf tin. Poach the apples and raisins in the rum and a small amount of water. Once the apples are soft (about 15 minutes), drain the excess cooking juice and set aside.
Beat the sugar and eggs together until homogeneous, add the vanilla essence and then gradually add the flour, cinnamon, salt, baking powder and bicarbonate of soda. Add the yoghurt, melted coconut oil and butter, mixing well. Lastly, stir in the poached apples and sultanas, transfer the mixture to the tin and bake for 35/40 minutes, or until a skewer comes out clean.
Sounds like everyone is feeling a bit squirrelly with the lockdown at this point over there too! I love einkorn~ I’ve been baking bread with it a couple of times a week lately. Not sourdough b/c I let mine go and don’t have the patience to start it up again but yeast loaves are almost as good. Happy holidays!
The Healthy Epicurean
Everyone’s going insane! Myself included! I know you use einkorn – I was a bit afraid because of the gluten content, but I find it very digestible. Is your bread recipe on your blog? Sounds good!
Insanity reins supreme here too. I haven’t put the yeasted recipe on the blog yet but that’s a good idea :0).