Saturday, January 31, 2009

Apple Pudding Cake

The recipe for this cake is from "The Book of Eggfree Cakes" by Cintia Stammers. My husband was one of the editors of this book. As usual, I made my own version of the cake. First of all I used freshly ground whole wheat pastry flour and Sucanat instead of white flour and white sugar. Secondly I used arrowroot starch instead of cornstarch for the filling but I think I will go back to using cornstarch. I do not like the mouthfeel of arrowroot starch.


As you can see the cake looks more like a pie, just does not have the shape of a pie. The crust is also not as rich and flaky as pie crust. The filling is similar to pudding, hence the name Pudding Cake. First I cooked the apples till they were soft, then mashed them, added some spices, some Sucanat and the arrowroot starch and cooked it till it was thickend. Then I poured it in the pre-baked crust and baked it some more. When the cake was thoroughly chilled I topped it with wipping cream and sliced almonds. It is a very light cake and not at all filling.


One slice is never enough. I always have at least two or three.

And now you know why I still haven't lost all my baby fat...

3 comments:

Bhavani said...

I love cooking and its my desire to learn making professional cakes. I accidentally stumbled on ur blog through dandavats.Your cake looks really really professional and I would love to learn them. If interested please do share your recipes

Bhavani said...

My e-mail address is bhavishya2004@gmail.com

Devadeva Mirel said...

now this looks amazing!