Wholemeal apple teacake

This teacake couldn’t get more nourishing or delicious. It’s perfect for afternoon tea, but healthy and sustaining enough for breakfast. Simply combine a truck load of green apples with a quick and easy batter of eggs, flour and coconut sugar.

• serves

  8

• prep

  15 minutes

• cook

  50 minutes

• difficulty

  Mid

Ingredients

• 5 green apples
• 3 large eggs
• 1 cup coconut sugar 
• 1 cup wholemeal or white spelt flour 
• 1 tsp vanilla bean powder or extract
• 1 drizzle of agave syrup 
• ¼ cup walnuts, chopped roughly
• 1 tsp cinnamon 
• ¼ cup unsweetened quark
• ¼ tsp vanilla powder
• 1 tsp raw honey

Instructions

Preheat the oven to 180˚C.

Prepare a bundt tin by greasing it with butter or coconut oil and lining it with baking paper. Peel apples, slice into quarters, remove the tough core and seeds, and cut the rest into half centimetre thick slices.

Layer apple slices nice and high into prepared tin. To make the batter whisk the sugar and eggs until soft ribbons appear in the surface, then add flour and vanilla and fold through.

Pour the batter over the apples – start slowly as it will quickly fill up. You will need to be a little rough and push the batter into the cracks of the apples so it sinks right down to the bottom. You can also lift the tin up and drop it down from a small height to help.

Once the batter has filled the tin, place it in the middle shelf of the oven and bake for 45–50 minutes, or until a lovely aroma fills the air and a skewer inserted comes out clean. Let the cake cool for 10 minutes before turning out onto a plate. While still warm drizzle with some agave syrup and sprinkle with cinnamon and walnuts.

To serve, mix the quark with some honey and vanilla, and place a nice dollop next to each slice.

Note

• Take your time and be careful when lining a cake tin; a cake stuck inside a tin is too sad a thought. And don’t panic if the apples make it really full, this is exactly how it should be. The apples should meet the height of your tin, so the batter oozes between the cracks.

Recipe from the blog Harvest by Gina Oliver and Meaghan Tarrant. Photographs by Julian Dolman.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.