This recipe has been adapted from one I found on the following internet site http://theflyingapple.typepad.com/tdr_blog_deutsch/2012/01/an-apple-a-day.html#more.
I have made the cake vegan by simply replacing the eggs with egg replacer and using soya milk instead of dairy milk.
1 kg apples (700g net)
1 organic lemon (juice and zest)
2 tsp egg replacer with 4 tbsp water (to replace 2 eggs)
2 tbsp extra sugar (for the spiced sugar)
1 tsp cardamom seeds
1 tsp ground cinnamon
1 to 2 tbsp vanilla sugar
80 ml olive oil
1 tbsp olive oil (for brushing onto the cake)
80 ml non-dairy milk
200g flour (I used wholemeal wheat flour)
2 tsp baking powder
1. Make the spiced sugar first. Mix the 2 tbsp of sugar with the cardamom seeds and the ground cinnamon in a food processor or the Thermomix.
2. Peel the apples, cut them into quarters and then into thin slices. Sprinkle over the lemon juice and the zest.
3. In a mixing bowl weigh in the egg replacer, the sugar, vanilla sugar and 1 tbsp of the spiced sugar. Stir well. Add the non-dairy milk and olive oil and mix again.
4. Add the flour and baking powder to the mixing bowl. Use a spoon to mix the ingredients until everything is wet. Don’t overmix even if there are lumps. Add the sliced apples and mix carefully.
5. Tip the apple mix into a greased round cake tin (28cm) and level the surface. Sprinkle 1 tbsp spiced sugar over the top of the cake.
6. Pre-heat oven to 180C, bake the cake for 15 minutes and then reduce the temperature to 160C to bake for another 40 minutes. 15 minutes before the end of the baking time, brush the surface of the cake with 1 tbsp olive oil. By now the sugar will have melted into the surface of the cake and the olive oil will cause the sugar to caramelise.
Leave to cool.