I’m calling this “Big Apple Cake” because that’s what it is! This is the Mother of all Apple Cakes, packed with squidgy, caramel-y dates, crunchy pumpkin seeds and tons of thinly sliced apple.
It’s made with half and half strong wholemeal to plain self raising flour, so it is quite a dense, chewy cake – you could also use half spelt and half plain flour, or half normal wholemeal and half plain, to achieve a similar consistency, just add a little more of the raising agent (in this case, baking powder).
This cake is super yummy served with a hot cup of English Breakfast tea! It makes a great breakfast topped with peanut butter, or delicious teatime snack.
1 cup strong wholemeal flour
1 cup self raising white flour
1/2 cup oats
1/4 tsp ground cinnamon
2/3 cup soft brown sugar
a pinch of salt
2/3 tsp baking powder
2 tbsp light tahini
200 ml oat milk + 180 ml water
3 tbsp light oil, such as olive oil or rapeseed oil
1 tsp vinegar
3 large apples, cored and finely sliced (but not peeled!).
6 – 8 dates, chopped
1/4 cup pumpkin seeds
Preheat the oven to 180 degrees Celsius. In a small bowl, whisk together the oat milk, water, vinegar and oil.
In a large bowl, mix together the flour, baking powder, cinnamon, sugar, oats and salt.
Mix the wet ingredients into the dry until well combined. Stir in the tahini, pumpkin seeds, dates and apples. Reserve about 1/2 a sliced apple for the topping!
Spoon the mixture into a lightly oiled spring form pan, or loaf tin, and spread out evenly. Decorate the top of the cake with the remaining pieces of sliced apple using whichever design you like! Sprinkle the top with a little more brown sugar and cinnamon.
Bake for 55-65 minutes, or until a knife or chopstick inserted into the centre comes out clean.