How about something sweet, no?
This is a variation on a classic Dutch ‘kruidkoek’. Remarkable thing is that it doesn’t need any eggs. Commonly you will find it with raisins. I sneaked in some fresh fruit as well – apples!
- 2 apples, washed and sliced
- 100 grams of soft butter
- 90 grams of brown sugar
- 1 teaspoon of bicarbonate soda
- 1 tablespoon of cocoa powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 100 grams of raisins (can also be mixed with dried cranberries or diced dried apricots)
- 100 grams of plain flour
- 75 grams of wholemeal flour
- 100 ml of milk
1. Slice the apples and with the tiniest amount water, cook them until tender. Then remove from the heat.
2. Beat the butter and sugar in a bowl, until properly blended.
3. Add the bicarbonate soda to the apples. It is going to sizzle! This is supposed to happen.
4. sift in the flour with the butter mixture. Add the spices as well. Give it a stir, then add the apples and raisins and stir again. Make sure the mixture is properly mixed and all the spices, apples and raisins are divided. You can save some apple parts to put on top of the cake once you have poured it in the tin.
Almost forget, milk! We need to mix in some liquids. I used about a 100 ml of milk, but I must admit I forget to measure it out exactly… Use your judgement! The mixture should be wet, it is not a dough you are making but a cake.
5. Prepare a cake tin by buttering it and lining it with baking parchment. The tin should be an 18 cm tin. Preheat the oven to 170 degrees celcius.
You can also use two smaller tins. I prefer to make two smaller cakes instead of making one big one. It takes less time in the oven and then I can freeze one of the cakes, safe it for later, give it away or something like that.
6. Scoop the mixture into the tin with a spatula. divide it evenly. Decorate with the remaining apple parts. Pop it in the oven for about 45 minutes. The smaller cakes will need 25 minutes max. Check your cake well beforehand, it may need some minutes less (or more) in the oven. If the cakes browns too quickly, cover with aluminum foil.
7. Once you take out the cake, remove it from the tin and cool on a rack. I like to eat mine still warm with a big dollop of Greek yoghurt. Ice cream works too ;-).