Florentine Apple Cake
I found an ancient recipe in a novel I was reading about Michelangelo and his David. It sounded so good that I took a crack at it and voila! It was pretty stunning on the first try. It’s dense and sweet (but not overly) and satisfying, especially with a strong shot of espresso.
Makes 4-6 servings
- 1/3 cup extra virgin olive oil
- 8 tablespoons coconut sugar, plus more
- 2 teaspoons pure vanilla extract
- 1 recipe egg replacer (I prefer Bob’s Red Mill), dissolved
- 1 ½ cups sprouted whole wheat or whole wheat pastry flour
- 1 teaspoon baking powder
- Pinch sea salt
- Generous pinch cinnamon
- 1 Gala apple, halved, cored; dice 1 half in small dice and slice the other half to decorate the top of the cake (sprinkle the apple with lemon juice and toss to coat to prevent browning)
- 1/3 cup golden raisins
- 1/3 cup pine nuts
Step By Step Instructions:
Preheat the oven to 350o F and oil an 8-inch square or round baking pan. Cut a piece of parchment the size of the inside of the pan and lay it in the bottom. Lightly oil the parchment.
Whisk together the oil, coconut sugar, vanilla, and egg replacer until smooth. Mix in flour, baking powder, salt and cinnamon and slowly add water, while mixing to create a thick, spoonable batter, about 1 cup. Fold in diced apples, raisins and pine nuts so they are well-incorporated. Spoon batter evenly into prepared pan and arrange sliced apples decoratively on top. Sprinkle lightly with coconut sugar and bake for 35-40 minutes or until the top of the cake springs back to the touch or a toothpick comes out clean.