This moist yummy apple cake is delicious straight from the oven for dessert or can also be great for morning tea for yourself or as the kids recess snack. I like to serve it with yoghurt (of course) and the shredded coconut topping is a healthier option to the icing variety.
4 organic apples, peeled and roughly diced
1/2 cup organic raisins
Juice and rind of one lemon
2 free range eggs
3/4 cup raw sugar
1/2 teaspoon vanilla essence
1 1/2 cup A2 full cream milk
75 mls cold pressed coconut butter/oil
2 1/2 cups organic self raising spelt flour ( also fine with a gluten free SR flour)
1 cinnamon stick
2 teaspoons Apple cake spice*
shredded coconut for decoration
Preheat oven 180 c and line a square baking tin with baking paper.
Put apples in a small saucepan with enough water to cover. Add cinnamon stick and juice of lemon and bring to boil until apples are cooked. Take off heat and add raisins and put aside to cool.
In a large bowl whisk the eggs and sugar. Add milk and vanilla essence and continue to stir. Melt coconut butter ( I put hot water in my sink and sit a glass with the coconut butter in it like a bain marie rather than put it on the stove) and add to mixture along with lemon rind and apple cake spice. Gradually add flour until it is a thick consistency. Finally drain apples and raisins and fold in gentle to mixture. Pour into cake tin and pop into oven for 30 minutes.
When ready, sprinkle with shredded coconut and serve hot with natural A2 yoghurt
* For those of you in Melbourne, I buy my spices from Gewurzhaus at 342 Lygon st Carlton (you can buy online at http://www.gewurzhaus.com.au/ ) The Apple Cake Spice contains: Cassia, nutmeg, clove, allspice, ginger, pepper, rosehip, rose petal, chamomile