With autumn upon us here in our corner of Ontario, it is
only fitting that my first post of the season would showcase the delightful fall
apple.
As much as I love the alluring pairing of apples and cinnamon, I was
going for something different here, using freshly grated nutmeg as the showcased
spice. It lends a warming flavor that marries beautifully with the custardy
texture of this cake. I always keep a few nutmegs in a jar with my spices, and
use my kitchen rasp to grate them. Fresh nutmeg has a stronger flavor and aroma
than its pre-ground counterpart, and with the help of the rasp, just as
convenient. Kept in an airtight container, it will store indefinitely, giving
you aromatic fresh nutmeg in a few quick slides on a rasp.
This cake bakes up moist and lovely, and is the perfect
dessert for your thanksgiving feast or any cool fall evening where a slice of
comfort is in order. Serve with a scoop of vanilla ice cream and a warm cup of
chai J
Grain Free Apple Nutmeg Custard Cake
7 cups peeled and sliced apples (mine were not large, I used
9 altogether, a combo of Sunrise and Galas…but any cooking apple would do)
Softened Butter for greasing pan
4 eggs
¼ cup coconut flour
½ cup almond flour
¼ cup arrowroot
1/3 cup coconut sugar
½ cup milk or alternative of choice
¼ cup softened coconut oil
1 ½ tsp baking soda
1 Tbsp Apple cider vinegar
½ tsp vanilla powder (or 1 tsp vanilla extract)
¾ tsp freshly grated nutmeg
Grease a 9” spring-form pan and fill with peeled and sliced
apples. Set aside.
Preheat oven to 400F.
Measure all other ingredients into a medium mixing bowl and
mix well with an immersion blender. Scrape sides as necessary to incorporate all
ingredients. Batter should be just a tiny bit thinner than a pancake batter.
Pour batter evenly over prepared apples in pan. Bake in preheated
oven for 30-35 minutes or until cake feels firm to the touch in the center and it
is nice and evenly browned.
Remove from oven, run a knife around the edge and release
the spring-form outer pan. Let cool on wire rack until room temperature. Serve
as is or with a scoop of vanilla ice cream.
