Sumac Spelt And Apple Cake Recipes

SUMAC, SPELT, AND APPLE CAKE

Steps:

• 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.

SHREDDED APPLE SPELT CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch Bundt pan.
• Toss together the shredded apple, 1 tablespoon cinnamon, and 1 tablespoon sugar in a bowl until evenly coated. Set aside.
• Whisk together the eggs, 1/2 cup sugar, and vanilla in a large bowl until the mixture is fluffy. Stir in the olive oil, orange juice, flour, xanthan gum, baking powder, salt, and 2 teaspoons cinnamon to make a batter. Fold the apple mixture into the batter. Pour mixture into the prepared bundt pan.
• Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 60 minutes. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

MOIST PASSOVER APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
• Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Set aside.
• Place the egg yolks, oil, and orange juice into a mixing bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup of sugar, mixing well, then lightly stir in the matzo cake meal and salt. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into the matzo meal mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated.
• Mix together 3/4 cup of sugar with cinnamon in a bowl. Spread half the batter into the prepared baking pan; distribute the apple quarters evenly over the batter. Sprinkle the apple pieces with about 1/2 cup of the sugar-cinnamon mixture, spread the remaining batter over the apples; sprinkle the remaining sugar-cinnamon mixture over the top of the cake.
• Bake in the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while still warm.

APPLESAUCE CAKE I

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

APPLE SUGAR CAKE

Steps:

• Preheat oven to 350-degrees F.
• In a mixing bowl cream butter and sugar together until thick and lemon colored.
• Add eggs, beating until light.
• In a seperate bowl sift flour with baking powder and salt.
• Add dry ingredients alternately to the batter with the cream (or milk), beating until batter is smooth.
• Pour batter into a greased 9 x 12-inch pan.
• Insert apple slices so that the outer edges are up.
• In a small cup combine remaining 2 tablespoons sugar with cinnamon.
• Sprinkle cinnamon sugar over top of apples.
• Bake for 50-60 minutes or until toothpick inserted in center comes out clean.

STRAWBERRY SUMAC CAKE

Steps:

• Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
• Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
• In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
• Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
• Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
• In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
• Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).