There are so many different kinds of wonderful apples, you can make infinite variations of apple desserts.
I love Pink Lady in particular, since they are crisp, sweet, with very little acidity. This cake is with almond flour and multi-grain flour, so it is full of complex carbohydrates, protein, calcium, iron, potassium, DHA Omega 3, and other good things.
It is dense and satisfying because of the almond flour, but as it contains no butter and ver¥ little brown sugar, it is not too rich. It is great for breakfast, snack or dessert with a dollop of yogurt with honey, ice cream or creme fraiche.
No-Butter Multigrain Almond Apple Cake
1 cup 6 grain whole wheat four (or any kind of multigrain flour)
1 cup almond flour
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon almond extract
3/4 cup oil
2 cups shredded apples
3/4 cup brown sugar
1.Preheat the oven to 350 degrees. Line a cake pan with parchment paper, then butter and flour the parchment paper.
2. In a bowl, mix together the flours, baking powder and soda.
3. In another bowl, mix together eggs, almond extract, oil and sugar.
4. Gradually mix in the flour mixture into the egg mixture.
5. Fold in the apples and fill the cake pan. Bake for 40-45 minutes.