Apple puree cake

This cake was actually invented (if you can say so) somewhere between 2 leftovers – buttermilk and apple puree from Tarte aux pommes d'hier (recipe here). Made with lots of spices, it is perfect for fall and winter seasons when a slice of cake is always a great idea. And here I've made two versions – with and without eggs. 

Ingredients

120 ml grapeseed oil 
160 g mild honey
200 g buttermilk or kefir
4 small/middle eggs
200 g apple puree*
280 g cake flour
pinch of sea salt
1 tsp soda
1.5 tsp baking powder
5 cardamom pods, seeds crushed
1 tsp ginger powder
1 tsp cinnamon
1/2 tsp vanilla powder
100 g dried cranberries
60 g walnuts, crushed

egg free version:
120 ml grapeseed oil 
160 g honey
200 g apple puree*
260 g buttermilk or kefir
50 g flax seeds + 140 ml water   
270 g flour
1 tsp soda
1.5 tsp baking powder
1 tsp ginger powder
1 tsp cinnamon
5 cardamom pods, seeds crushed
1/2 tsp vanilla powder
100 g dried cranberries
60 g walnuts, crushed

Prepare

Preheat the oven to 190°. Line a 10 x 25 cm baking pan with baking paper. In a bowl, put oil, honey, buttermilk, apple puree, and eggs and mix with a hand balloon whisk. (If making the egg-free version, don't add eggs at this stage, but instead, process flax seeds with water in a blender until a thick paste forms and add that). 

In another bowl, mix flour, salt, baking powder, soda, cardamom, ginger, cinnamon, and vanilla and mix. Gradually add the wet ingredients to the dry ingredients mixing with spatula. Mix just until incorporated – don’t over mix. Add the cranberries and walnuts and mix.

Fill the pan, spread evenly, and bake in the middle of the oven for 40-50 minutes until a wooden skewer inserted comes out clean. When done, remove and cool 30 minutes in the pan. Transfer to a cooling rack. Cool completely. 

* You can use any store bought apple pure or make a puree from this recipe (which would be much more delicious).

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s