Spiced Apple and Almond Cake (Vegan)
For Bex, it’s always nice when a dinner guest asks for the recipe.
Makes 12 Servings
4 cups peeled, cored, and coarsely chopped Golden Delicious apples (about 4 medium).
1 ¾ cups sugar
½ teaspoon chopped dried lemon peel
½ cup canola or other mild vegetable oil
½ cup cup red currant jam, at room temperature
½ teaspoon pure vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup chopped blanched almonds
Icing sugar (optional)
Preheat the oven to 175C (350F). Grease a 13 by 9 inch baking pan. In a large bowl, combine the apples, sugar, and lemon peel; let stand for 15 minutes.
Add the oil, jam, vanilla extract, and almond extract to the apple mixture; stir until the jam is well dissolved.
In another large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually stir into the apple mixture. Add the almonds, stirring well to combine. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Let the cake cool n the pan on a wire rack. When completely cooled, sprinkle with confectioners’ sugar, if desired. Cut into squares and serve.
The completely cooled cake can be covered with foil and stored at room temperature for up to two days.
From The Mediterranean Vegan Kitchen by Donna Klein