View source for Recipes/Apple cake


Banana apple thing that turned out surprisingly moist and tasty, considering it was just the result of using whatever was on hand, and in a broken oven.

=== Ingredients ===

* 1-4 apples
* 1 banana (optional)
* 350g butter
* 1dl orange juice or 1 orange + zest

* 1dl fructose
* 2dl sugar
* 50ml maple sugar (or brown sugar or jaggery or whatever)
* 3dl flour
* 2 black peppercorns
* 5 sweet peppercorns (allspice)
* 3 cardamoms
* 1 clove
* 1ml cinnamon
* 2ml vanilla sugar (or 0.5cm vanilla or 1ml vanilla extract)
* 3ml baking powder
* 1ml baking soda (or 5ml baking soda, no baking powder??)

=== Process ===

Heat oven to 175-225C (unclear exactly what temperature it should be due to questionable oven and subsequent even more questionable measuring).

Mash spices, zest orange (if applicable), peel and dice apple(s). Mash in banana, mix in butter. Whisk together dry ingredients, then mix with wet when oven is ready, and pour/push into pan(s). Bbake until done but not burnt; cake should no longer jiggle when tapped. (Timing varies wildly depending on oven settings/type and pans used, anything from 15 minutes to an hour so far.)

Dust with maple sugar.

'''Notes:
* Will likely hold together better with eggs, but clearly not necessary?
* Can probably be made full-vegan by swapping the butter out for a can of coconut milk and ~1dl other oil? Preferably something liquid at room/fridge temp so it can't get as weird cold.
* Definitely should probably maybe grease pans first so they come out better. Also probably flour if using weird shapes/not nonstick/not an entire pound of butter.
* Messing up the proportions (when doing egg variant) resulted in a brown cake all the way through. Unclear exactly what we did due to total lack of actually doing any conversions and then subsequent multiple mixups with measuring cups. (How are 'cups' so big?! And teaspoons? Bonkers.) And other errors.
* Possible sources of excessive caramelisation include: insufficient water (water impedes caramelisation, and we're not really adding any to begin with), traits of the various types of sugar (different clinginess to water, different base reactivity temperatures), overall acidity (more basic stuff seems to go sooner, and may perhaps vary wildly here due to fruit choice, use of baking powder vs baking soda, whatever), oven temperature used in the first place (which we still don't know). Brown cake is still fine, just... a rather different cake?
* Didn't rise much with stated ingredients; if you want fluffier, can just use more baking soda. Unclear what the limit is due to poor measurements. (Based on brown cake, for unmeasured 1.5x-ish recipe, using 5ish tsp baking soda was fine, maybe, REALLY NOT SURE, LOST COUNT MID-MEASURE.)

[[category:recipes]]