Spiced Apple Tea Cake
Ingredients
- 2 tbsp chia seeds
- 150ml/5fl oz/scant 2/3 cup Safflower oil, sunflower oil or Melted coconut oil, plus extra for greasing
- 185g/6 1/2 oz/1 1/2 cups plain/all-purpose flour
- 2 tsp baking powder
- 1 1/2 tbsp ground ginger
- 1 tsp ground cinnamon
- 185g/6 1/2 oz/1 cup coconut sugar or brown sugar
- 60ml/2fl oz/1/4 cup almond milk
Apple topping
- 185g/6 1/2 oz/1 cup coconut sugar or brown sugar
- Grated zest and juice of 1 lemon
- 2 eating apples
Preparation
Put the chia seeds in a small bowl and add 4 tablespoons water. Leave to soak for 10 minutes to form a gel.
Preheat the oven to 180°C/350°F/Gas 4 and slightly grease a 23cm/9in cake pan.
To make the Apple topping, pour 750ml/26fl oz/3 cups water into a small saucepan over a medium heat and add sugar, lemon zest and juice, and cinnamon. Stir gently, then bring to a gentle boil, and add the apple slices. Cook for 10 minutes, or until the apples are tender but still holding their shape. Remove from the liquid using a slotted spoon and leave to cool, discarding the cooking liquid.
Meanwhile, sift the flour, baking powder, ginger and cinnamon into a large mixing bowl with the chia seeds gel and add 4 tablespoons water and milk. Mix together well.
Pour this mixture into the dry ingredients in the mixing bowl. Stir until just incorporated, but do not over-mix.
Tip the batter into the prepared pan and level the top.
Lay the apple slices on the top, starting at the outside edge and working into the centre.
Bake for 55 minutes, or until the cake springs back when pressed.
Leave to cool in the pan on a wire rack, then remove from the pan and serve.
