SPICED APPLE CAKE WITH MAPLE APPLE JUICE GLAZE
Although this cake is great year round, it is especially ideal in the fall. For a bit more interest, save some of the Maple Apple Juice Glaze, toast each slice and serve warm with a bit of the glaze poured over the top.
Serves 10-12
YOU WILL NEED
3 cups cassava flour
2 teaspoons baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
3 eggs, whisked
1 1/2 cups maple syrup
1 cup unfiltered apple juice
3/4 cup applesauce, unsweetened
3/4 cup plus 3 tablespoons ghee or coconut oil, melted and cooled
1 teaspoon vanilla extract
3 tablespoons date sugar or coconut sugar
1 honeycrisp apple, thinly sliced widthwise
Maple Apple Juice Glaze, recipe below
TO MAKE
Preheat oven to 350ºF.In a large mixing bowl, whisk together the cassava flour, baking soda, salt, cinnamon, cloves and cardamom.
In a separate mixing bowl, whisk together the eggs, maple syrup, apple juice, applesauce, ¾ cups ghee and vanilla. Add the egg mixture to the flour mixture and whisk together, breaking up any clumps.
Grease and flour a large bundt pan with a little extra cassava flour. Pour the remaining 3 tablespoons of ghee into the bottom, followed by a layer of date sugar and a layer of sliced apples. Pour the batter over the top. Bake until a toothpick comes out clean, 50-55 minutes.
Once cooled, invert the cake onto a serving platter and pour the Maple Apple Juice Glaze over the top, saving some for serving.
for the MAPLE APPLE JUICE GLAZE
1/4 cup maple syrup
1/4 cup unfiltered apple juice
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 teaspoon vanilla extract
In a small, shallow saucepan, bring the maple syrup, apple juice, cinnamon, salt and vanilla to a simmer, whisking to break up any clumps of cinnamon. Let simmer until the sauce thickens and easily coats the back of a metal spoon. Pour over the apple cake and save a little for serving once sliced.