Apple and Molasses Gluten Free Cake

Cake 1

If you’re a usual reader, you know I love fruit cakes, specially candied fruit. My favorite cake is the portuguese bolo-rei, so you know my peculiar taste.

I’m that guy that never enjoyed fast-food. Believe it or not, I’m sure I could use my 20 fingers to count how many times I had food on a McDonald’s. And from those 20 times, I could probably use my 10 hand fingers to count how many times I had burgers. I used to be that guy who orders a McFlurry or an apple pie, just to join the others.

Tarte Tatin

I love apple pies. Well, any time of apple cake, actually. But it was just after joining the hostelry and cooking school that I realized how crappy the McDoanld’s apple pies were. There’s nothing better than a homemade apple cake. Specially tarte tatin with crunchy puff pastry. Even if tarte tatin is a stupid name. Just like any other french name.

When I would go have dinner at some friends place, I would make apple or banana tarte tatin for dessert. Everybody would love it and be super impressed with my baking skills, but, in fact, I would just caramelize some pieces of apple or banana. Puff pastry and ice cream would be store bought. Do you really think I would waste my time baking pastry and making ice cream for a bunch of drunk people? Now that I think about it, that’s actually what is all about being a professional chef.

I am an idiot

I started my first chef internship at the bakery of Pestana Palace, Lisbon.

At Pestana, we used to use these huge convection ovens, that you could fit some sort of car in to carry the trays. It was the first time I saw that in my life. On my first trainee day, I was in a dead angle, and I crossed with a girl carrying one of these cars. So, as the gentleman I am, I helped a turning the car. What I didn’t know was that that car had just came out of the oven. I burnt both hands.

At Pestana Palace, the pool was the old lake of the palace and, for that reason, people use to call the Lake House to the pool bar. Every morning we would serve a different cake at the Lake House. In a certain morning, I got the task of baking an apple pie to serve there. When the pie was ready and nicely packed, I took to the Lake House. On my way there, I slipped and fell in the middle of the floor. Me and the apple pie.

And this was my first week as a trainee.

Ingredients:

Dry:

1/2 Cup of Buckwheat Flour
1/2 Cup of Almond Flour
3/4 Cup of Oatmeal Flour
1/4 Cup of Potato Starch
1 TSP of Baking Powder
1 TSP of Baking Soda
1/4 TSP of Salt
1/4 Cup of Raw Brown or Coconut Sugar
1 TBSP of Cinnamon
1 TBSP of Chia Seeds
2 TBSP of Grounded Flaxseeds
Pinch of grounded nutmeg, cardamom, ginger and cloves

Wet:

10 Dates
2 TBSP of Coconut Oil
1 TPS of Lemon Juice
1/2 Cup of Applesauce
1/2 Cup of Vegetable Milk
1 ou 2 TBSP of Blackstrap Molasses

Cake 2

Instructions:

  • If you don’t have almond or oatmeal flour, you can just make your own on the coffee grinder or food processor;
    • If you grind the almonds too much, you’ll get almond butter instead of flour;

Cake 2

  • Since you’re making such a great job using the grinder (I know you also use to grind weed sometimes, but I won’t tell), just grind your brown sugar;
    • Yes, I kid you not – grind the brown sugar until it becomes like powdered sugar;
    • Make sure to use raw sugar, not the soggy brown sugar;

Cake 3

  • In a big bowl, mix all the dry ingredients, except the chia and flaxseeds;

Cake 4

  • Rinse the apple (yes, you’re supposed to rinse your food before you eat it) and cut it in four pieces;
    • Dice 3/4 of it;
    • Slice the remaining 1/4 for decoration;

Cake 5

  • Pit the dates;
    • If you’re using less juicy dates, I would recommend you to soak them in water for a couple hours;
  • Mash the dates with a fork;
  • Add in the ramaining wet ingredients and also the chia and flaxseed;
    • It is a good ideia to melt the coconut oil in the microwave before adding in;

cake 6

  • Mix it well;

cake 7

  • Fold in the diced apple;

cake 8

  • Sieve the flour using a… a sieve…;
  • Keep adding in the flour, a little at a time;
  • Pour the content of the bowl into a bread tin;
    • I recommend using a silicone tin, as it doesn’t require using fat;
    • If you’re using a metal or disposable tin, I recommend greasing it with some coconut oil and dusting it with some flour;
  • Top the cake with blackstrap molasses and sliced apple;

cake 9

  • Bake it in the oven on 180ºC, for about 1 hour;
  • Allow the cake to competely cool down before removing it from the tin and slicing it;
  • The feast is on;

cake 10

cake 11

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And keep it green. Keep it real!

cake 12

Caloric Breakdown:

(1 Service = 1/15 of the recipe)

Blue – 56% Carbs

Red – 36% Fat

Green – 8% Protein

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