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Our kitchen building suffered a devastating fire and sadly, we cannot send any food out at present. It's heartbreaking. We are working hard to try and find a way through, and will keep you updated. If you are not already on our mailing list, please do sign up if you would like updates. Thank you to our wonderful and loyal customers, we appreciate you all so much. With all best wishes and much love, Eleanor and Shamim
Apple Date Cinnamon Cake Recipe Using Apples From Our Tree!
by Eleanor Weil
We felt we just had to do another cake recipe with all of the gorgeous local apples raining down on us. This recipe is simple to make and feels particularly appropriate for Autumn- something about the colours and the wonderful flavours of apple and cinnamon together, some classics just never get old.
We've been thinking about adding an apple dessert to our menu so we hope to update you with more on this soon. In the meantime we'll be experimenting with lots of beautiful autumnal recipes where apples feature as the star of the dish!
This cake would be great with vegan vanilla ice cream, or salted caramel. We used fresh figs as an additional topping but feel free to top with any seasonal fresh fruit that you fancy.
Apple Date Cinnamon Cake
Ingredients:
115g brown sugar 115g vegan butter or margarine 3 seasonalapples, cored and then grated 50g pitted Medjooldates, chopped
200g self raising flour 1 tsp fine sea salt 1 tsp baking powder
30ml plant milk- we used @califiafarmsuk oat milk 30ml sunflower oil
1/2 tbspcinnamon
pinch of allspice
A large handful of mixed nuts, chopped- we used pistachio, hazelnut, walnut and almonds
Instructions:
Grease and line a 9 inch loose bottomedcaketin.
Whisk together the butter and sugar until light and fluffy. Then gradually add the oil and the milk, followed by the flour, baking powder, salt,cinnamonand allspice.
Then mix in the gratedappleand choppeddatesuntil well combined.
Pour the mix into a 9 inch loose bottomedcaketin, then add the nuts and gently press them into thecakebatter. Then sprinkle thecakewith a little bit more sugar- we used dark Muscovado sugar for this.
To serve: we topped it with fresh figs and then ate it with some coconut yoghurt. Ice cream or custard would both be amazing here too.
This is the most perfectcaketo enjoy with a cup of tea snuggled up on the sofa on a lazy Sunday afternoon.
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