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...