As the evenings begin to draw in and the leaves turn golden, any of you with an apple tree in your garden will no doubt have found yourself with more apples than you can shake a cinnamon stick at.
Although I don’t have an apple tree or even a garden, this season I’ve been happy to let those with an abundance of fruit offload some of it onto me. I’ve been putting bruised and damaged apples that are not suitable for storing to good use. I’ve made crumbles and cakes and when I still had some left, some good old apple sauce.
Whilst on the subject of being given excess fruit, Wrapped in Newspaper is very excited to announce that the giver of these apples, Hayley, is going to be our new contributor. She has kindly agreed to be our resident bee enthusiast. So keep an eye out for future posts from our knowledgable bee lover Hayley.
I couldn’t decide on which of my apple recipes to share with you, so I’ve decided to share a few. First is an Apple Dorset Cake recipe. This is one of my childhood favourites that my Mum would cook up for me because it was the only form of cooked fruit I would eat (luckily I grew out of my fussy eating habits). This recipe was also the first that I veganised, it was fairly easy to do simply by using vegan margarine and replacing the egg. The first time I made this I used mashed banana and soya yogurt. Whilst this was delicious it wasn’t really true to the original recipe as it did have a banana flavour. This time I used ground flax seeds and water to replace the egg, this worked really well and flax seeds are high in omega-3. So now you have to make this recipe because it’s delicious and it’s good for you. : )
The next recipe I’ve got for you, isn’t exactly a recipe. I did find some fancy recipes for apple sauce online but really there’s no magic to it. I decided to make apple sauce because yes it is delicious but I’d also read that you can use it as an egg replacer in baking which leads me onto my final recipe. Although Apple Dorset cake is called cake I think it’s more of a desert. I wanted to make an apple cake worthy of my boyfriends birthday. So I looked at using the apple sauce as an egg replacer in Mary Berry’s classic Victoria Sponge recipe and came up with Autumn Apple Cake (much to my boyfriends dismay who wanted it named after him!).
Apple Dorset Cake
Rub the flour, baking powder and margarine together with your finger tips to create a breadcrumb like consistency
Mix in the sugar and diced apples
In a small bowl whisk the ground flax seeds and water together
Add this to the mixture with some milk to form a fairly stiff mixture
Spread this out into a deep flat tray or anything that vaguely matches that description and sprinkle with the caster sugar and cinnamon
Bake for 25 minutes at 180C
This is so simple, just peel and chop up some apples. Put them in a sauce pan on a medium heat with a few tbsp of water and a few tsp of sugar. Stir occasionally until the apples begin to break down. If you like, throw in a bit of cinnamon and lemon juice. I poured mine into a clean jam jar when it was still a bit lumpy but you can cook it down until its nice and smooth if you prefer.
Autumn Apple Cake
My Mum bought me this book just after I had left for university. I think she was getting a bit annoyed that every week I would call her for recipes and I’d note them down over the phone. As you can see this classic Mary Berry book has been well loved although unfortunately, it never did stop me calling her for recipes, I had to call to get the Apple Dorset Cake recipe to do this post. : ) I have adapted the ‘fast’ Victoria Sponge cake in this book, not only to veganise it with an apple twist but I’ve also slowed it down and mixed everything in turn rather than putting all the ingredients in at the same time. And you won’t find any strawberry jam here, I made buttercream for the filling and a glaze type icing for the top.
100g Plain flour
100g Vegan margarine
100g Golden caster sugar
3 tsp Baking powder
1/2cup Apple sauce
A little non-dairy milk
Beat the sugar and margarine together
Stir in the apple sauce
Fold in the baking powder and plain flour until combined
I then added some milk as I felt the mixture was a bit too stiff
Pour into two greased and lined 18cm tins
Bake in the oven for 20-30 minutes at 180C
Turn the sponges out onto a wire rack to cool
For the filling and icing:
Mix together some vegan margarine, icing sugar and non-dairy milk to your preferred consistency and sweetness.
Spread half of this mixture onto one of the sponges and then place the other sponge on top.
Now add in some soya cream into the rest of the mixture so it becomes more runny in texture.
Pour this over the cake and let it run over the edge.
I let the topping set slightly before dusting with cinnamon and adorning with a birthday candle.
Only to realise I had no matches to light it with. Cue singing and pretend blowing out of candle!