I believe that being born in Holland gives you an inborn craving for apple pie. I cannot go a week without longing for a slice. However I find that apple pie is one of those cakes that everyone likes, so I hope you enjoy this little twist of a recipe.
This recipe isn’t a typical dutch apple pie, but it is definitely up there in tastiness 😛 And probably even quicker to assemble.
- 300g apples, peeled and sliced thinly (don’t dice)
- Rind of 1 lemon, juice of half a lemon
- 2 tbsp coconut syrup for topping
- 150g margarine (or butter)
- 100g coconut sugar
- 3 flax eggs (or real eggs if not vegan)
- 100g whole meal flour
- 60g shredded coconut
- 2 tsp baking powder
- Preheat the oven to 180 °C. Grease a round cake tin (I used one that was about 18 cm in diameter) and sprinkle with some flour.
- Layer the apples around the bottom of the tin. Distribute the lemon rind, and juice and the syrup over the apples. Set aside.
- Make your flax eggs. I usually make 1 flax egg by combining 1 tbsp of flax seed meal with 2 tbsp of water. Mix well then set aside for about 5 minutes before using.
- Beat the margarine and sugar together until light and fluffy. Add in the flax eggs until combined.
- Gently fold in the flour and coconut until just combined.
- Pour over the apples and bake for 40 minutes in the oven until the cake is golden brown and springy.
- Allow it to cool slightly before removing from the tin. The best way to do this is by placing the wire rack over the tin and turning it in one quick movement.
- If you find that the cake is slightly dry I like to add some more lemon juice at the end so it sinks into the cake. This adds a nice tang.
Bon appétit! If you enjoyed the cake please let me know!! ❤