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Apple Pudding Cake
Prep:
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Cook:
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Ingredients
10-12 apples
½ tsp cinnamon, nutmeg, ginger
water to cover apples
¼ cup honey
¼ cup butter
1¼ cup almond flour
½ tsp cinnamon, nutmeg
1 tsp baking soda
3 TBSP soft butter
2 tsp honey
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10-12 apples
water to cover apples
½ tsp (2.5 ml) cinnamon
½ tsp (2.5 ml) nutmeg
½ tsp (2.5 ml) ginger
59 ml honey
56 grams butter
125 grams almond flour
½ tsp (2.5 ml) cinnamon
½ tsp (2.5 ml) nutmeg
1 tsp (5 ml) baking soda
42 grams soft butter
2 tsp (10 ml) honey
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
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Disease state
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Instructions
- Preheat oven to 350°F (180°C)
- Peel and slice apples.
- Place apples in sauce pan and add water until it covers the apples a quarter of the way.
- Cook over medium high heat until apples are very soft and mushy.
- With a ladle or a large spoon, drain excess liquid into a bowl and set aside to use in cake batter.
- Add cinnamon, nutmeg, ginger, honey, and butter to the apples.
- Stir and simmer while preparing cake mixture
- In a bowl, combine 1 cup of the nut flour, cinnamon, nutmeg, and baking soda
- Blend with your hands until all lumps are gone.
- Stir in butter, honey, and the reserved juice from the apples.
- Cake batter should be smooth and pourable. If it seems too thin, add the extra quarter cup of almond flour.
- Pour the apple mixture into a greased baking dish.
- Stir the cake mixture into the apples.
- Bake at 350°F (180°C) for 45 minutes to an hour.
- A knife or toothpick should come out clean (yet this is not a firm cake). Cake will be soft and juicy.
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Nutritional Info
Storage
Notes
SCD Recipe
SCD Recipe
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