Summer is here! and off to the north for some cooler weather.Just wanted to quickly jot down this variation of this recipe that has turned out really well and we are taking with us to the mountains. So good!
I like this version of this recipe a lot more than the muffins and the previous one. Basically get rid of the carrots, the wheat flour, the baking soda, the carrots and the honey and do add 1 yoghurt. It was so much more fluffier and awesome and the cake rose! before it hadn't.
This recipe is much much better.
INGREDIENTS:
-1 and 1/2 cups of flour
-1 and 1/2 teaspoon of ground cinnamon.
-1/3 teaspoon of ground ginger.
-1/2 tsp of salt.
-3 eggs.
-1/3 cup of any brown sugar (90 grams)
-1/4 cup of vegetable oil.
-1/4 cup of apple sauce (an apple cut boiled in water)
-1 whole apple (for decoration)
-1 tsp of orange zest. (optional, I didn't add it)
-The juice of 1 orange. (optional, I didn't add it)
-1/3 cup of raisins.
-1/2 cups of walnuts.
-1/2 cup of coconut flakes.
-1 white yoghurt.
STEPS:
1, The steps are relatively easy to compared to the nightmare of ingredients above. Basically, reunite all dry ingredients in one bowl and all the wet ones in another. Place the raisins in boiling water so that they swell up a bit and are not sadly dry.
2. Mix well all the dry ingredients and the same for the wet ones, then mix them and finally add the nuts.
3. Fill in the cake mold, place the apples in slices on top to decorate, and place in oven to 22o degrees. Bake for 20 minutes to 220 degrees, so that it rises up, then turn down to 175 and let it bake for at least 30-40 minutes until toothpick comes clean.
That's it. This is a good breakfast to go, hearty and full. Also the amount of sugar is pretty good, not too sweet. My guess is that you can vary a lot in this recipe, and skip some sections, like the coconut the apple sauce, etc. or a banana.
