What a whirlwind week! I spent the last six days in North Carolina working for Lisa on her upcoming cookbook (due to be released by Harper Collins, January 2014). Lisa hired me to shoot the food photography (pinch me!) and Kelly – a long-time friend - is shooting the lifestyle shots. My girls traveled with me and had a blast playing with Lisa’s daughters while we worked like mad for a week.
Here are a few behind-the-scenes Instagram pics:
We spent a few evenings in the backyard by the fire, Vani stopped by a couple times to check in, and we even found a bit of time for some zip-lining. I’m thrilled to contribute to Lisa’s book and will update you on the progress as time gets closer.
I posted a whole wheat recipe for this apple cake a couple of years ago and now I’ve adapted it so it doesn’t include grains. Almond flour, coconut flour, apples, coconut, butter, and spices all come together for one dynamite cake. The cake is extremely rich, and should serve at least sixteen.
Keep in mind – you need to pour the sauce over the cake as soon as it comes out of the oven.
Adapted from Paula Deen
For the batter:
3/4 cup honey (I used clover)
3 large eggs
1 1/2 cups coconut oil or unsalted butter, melted
1/4 cup coconut milk
3 cups almond flour (I purchase mine from Honeyville)
6 tablespoons coconut flour
1 teaspoon unflavored gelatin (I used Bernard Jensen – you can omit the gelatin, but the cake will be a bit more crumbly)
1 teaspoon baking soda
1/4 teaspoon Celtic sea salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups grated fuji apples (I left the skins on)
1 cup shredded unsweetened coconut
1 cup chopped pecans (optional)
For the Sauce:
1/2 cup unsalted butter
1/4 cup honey
1/2 cup coconut milk
1/2 teaspoon baking soda
Preheat the oven to 325°F and adjust rack to middle position. Stir together honey, eggs, oil, coconut milk, almond flour, coconut flour, gelatin, baking soda, sea salt, cinnamon and vanilla in a large bowl. Fold in apples, coconut and pecans (if using).
Pour the batter into a buttered bundt pan. Bake for 1 hour until cake tester comes out clean and cake is a deep golden brown.
Place butter, honey, coconut milk, and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute. As soon as the cake comes out of the oven, pour butter mixture over hot cake (you might need to do this in 2 stages, as it can take a few minutes for the sauce to soak into the cake). Let the cake stand for 1 hour and then invert it onto a cake stand. Serve warm or at room temperature.
The cake freezes very well. To freeze, place in an airtight container and place in the freezer for up to 3 months.
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