sumac-spelt-and-apple-cake-new-way-to-cake-benjamina-ebuehi
[‘2 large Granny Smith or Bramley apples, peeled, cored and roughly chopped’, ‘1 Tbsp (15 ml) lemon juice’, ‘1/2 cup (120 ml) water’, ‘1 2/3 cups (200 g) wholemeal spelt flour’, ‘Scant 1/2 cup (50 g) ground almonds’, ‘1 Tbsp (15 g) sumac’, ‘1 tsp baking powder’, ‘1 tsp baking soda’, ‘1/4 cup (60 ml) sunflower oil’, ‘1/2 cup plus 2 tbsp (120 g) superfine/caster sugar’, ‘1 1/2 cups (200 g) applesauce’, ‘3 Braeburn apples, peeled, cored and diced into small chunks’, ‘1/2 cup (60 g) confectioners’ sugar’, ‘1 Tbsp (15 ml) lemon juice’, ‘Sumac, to dust’]
Preheat the oven to 350°F (180°C). Grease a 1-pound (450-g) loaf pan and line with parchment paper.
To make the applesauce, add the apple pieces to a saucepan with the lemon juice and water. Let them simmer for 10 to 12 minutes, or until they have completely softened. Remove from the heat and mash the apples with a fork until smooth. You will need roughly 1 1/2 cups (200 g) for this recipe.
To make the cake, mix together the flour, almonds, sumac, baking powder and baking soda in a large bowl and set aside. In a medium bowl, combine the oil, sugar and applesauce.
Add the wet ingredients into the dry ingredients and stir gently, ensuring there are no lumps of flour. The batter will be fairly thick. Mix in the chopped apples and pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean. Leave to cool completely in the pan before turning it out.
To make the drizzle, mix the sugar and lemon juice in a medium bowl until it’s thick enough to coat the back of a spoon. If it’s too thin, add some more sugar or loosen it up by adding more lemon juice. Once the cake is completely cool, use a teaspoon to drizzle the icing and sprinkle on a little more sumac.
