When growing up, apple cake was our family’s all time favorite. A birthday party without apple cake was unimaginable at our house. My mum would bake her signature apple cake (with a custard-like filling) for the weekend, and very often it was already gone by Friday afternoon. We just couldn’t resist the delicious smell and taste of the freshly baked cake. And while we would try different recipes, there always had to be raisins in it. I know that a lot of people don’t like them, but our family LOVES raisins.
I guess that’s why the taste of apple cake feels like home to me, and until today it’s still my favorite cake.
Because I hadn’t baked an apple cake for a while, and because apples are the only fruit that is currently in season, I decided to try a new recipe. It combines everything I love about apple cake: a nutty mix of whole grain spelt and rye flour, tart apple dices, sweet raisins, and a maple-flavored mascarpone icing to add some creaminess. I used olive oil instead of butter and added maple syrup as a natural sweetener. These substitutions together with the whole grain flour make this apple cake a delicious and nourishing treat.
You can make this cake n advance as it gets even better after it’s been in the fridge for a day or two.
I hope you enjoy this recipe as much as I do!
If you are also an apple pie addict, make sure to check out this recipe.
Love,
Marion
Whole grain apple cake with mascarpone icing
A whole grain apple cake with raisins, topped with a creamy maple-flavored icing. Naturally sweetened with maple syrup.
Ingredients
- For the cake:
- 110g (3/4 cup) golden raisins
- 500ml (2 ¼ cup) water
- 315g (2 ½ cup) whole grain spelt flour
- 180g (1 ½ cup) whole grain rye flour
- 3 teaspoons baking powder
- 2 ¼ teaspoons baking soda
- Pinch of salt
- 150g (¾ cup) cold-pressed olive oil
- 150g (¾ cup) maple syrup
- 5 free-range eggs, separated
- 1,5 teaspoon vanilla extract
- 5 apples, cored and cut into 1cm dice
- Zest of 1 unwaxed lemon
- For the icing:
- 500g (2 ¼ cups) mascarpone
- 50g (¼ cup) maple syrup
Directions
- Step 1 Preheat the oven to 160°C (375°F) and grease a 26cm (10 inch) cake pan.
- Step 2 Put the raisins and the water in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes. Set aside.
- Step 3 In a large bowl, beat together the olive oil, maple syrup, egg yolks, and vanilla extract. Using an electric mixer, whisk for about 5 minutes. Stir in the apple dices, drained raisins, and lemon zest.
- Step 4 Mix the flour, baking powder, baking soda, and salt. Sift and carefully mix with the apple mixture.
- Step 5 In a clean, dry bowl whisk the egg whites until stiff peaks form. Gently fold a third at a time into the cake mixture.
- Step 6 Pour the dough into the prepared pan and bake in the oven for 50 minutes. Remove from the oven and set aside to cool completely. Remove it from the pan and slice it in half horizontally.
- Step 7 For the icing, mix the mascarpone and maple syrup until combined. Spread the icing onto the bottom layer of the cake, and carefully place the top layer on top.
