Apple dessert

Get

One cup of rolled oats

2 cups of grated hazelnuts
½ cup grated almonds
½ cup grated macadamias
One egg

8 tablespoons of yoghurt

Davidsons syrup

6 green apples, or pink ladies 
cinnamon

Do


Preheat the oven at 180°c.
Grate almonds, hazelnuts and macadamias coarsely to flakes

mix egg and yoghurt, cinnamon and sweetener
add most of the nut flakes mix in.

Peel the apples. Cut cheeks from the core and cut parallel cuts into each one.

Distribute the oats evenly on the bottom of a baking dish.
Sprinkle some nut flakes on top.
 Pour the mixture on and spread it out evenly.
Add more nut flakes.

Arrange the apple pieces on top and pour more sweetener onto it.
Bake on the 2nd shelf of the oven for 45 mins, turn the oven off and leave it in there for another 15 mins. 

Serve with remaining nut flakes.  

Sunken Sour Cherry Nut Cake

Get
70g organic almonds
300g organic hazelnuts
8 tbsp agave nectar
3 eggs separated
125g unsalted butter
about 80g light spelt flour
1 packet Weinstein baking powder (15 - 20 g)
250g fresh dark red sour cherries

Do
Wash and pit the sour cherries. Place in a bowl to save some juice.

Grate the almonds and hazelnuts coarsely.
Preheat the oven to 190°.
Beat the soft butter in a large bowl with a wooden spoon until it is smooth. Beat in alternately the egg yolks and 5 tbsp agave nectar. Beat well into a soft mixture.
Add the flour mixed with the baking powder a tablespoon at a time while beating. Beat well.

Whip the egg whites until stiff, then add the remaining agave nectar and continue beating until very stiff.
Mix some of the egg white under the mixture to keep it soft and moist.

Fold in the nut meal into the mixture gradually.
Fold in the remaining egg whites.

Butter a 28 cm baking form and dust it with a little flour.
Add the mixture to the form and spread it evenly.

Decorate with the cherries. Dribble a little of the juice on the fruit
Bake on the 2nd shelf from the bottom for 25 minutes. Cover it with paper. Turn the oven down and bake for a further 20 minutes at 150°c. It should be golden-brown on top. Test with a thin knife that it is cooked. The knife should come out clean. If it is not clean, return covered to the oven for another 10 minutes and then test again. Turn off the oven. Allow the cake to cool in the oven with the door partly open.
Remove from form onto a cake plate when cool.
Store in a linen cloth.

This sour cherry cake is a good alternative to Black Forest cake. When served with whipped cream it has a similar character, without chocolate but more nutty than the Black Forest cherry cake.

Gooseberry hazelnut cake

Get
70g organic almonds
300g organic hazelnuts
8 tbsp agave nectar
3 eggs separated
125g unsalted butter
about 100g light spelt flour
1 packet Weinstein baking powder (5 level tsp)
250g fresh ripe red gooseberries (or Cape gooseberries)

Do
Grate the almonds and hazelnuts coarsely.
Preheat the oven to 190°.
Beat the soft butter in a large bowl with a wooden spoon until it is smooth. Beat in alternately the egg yolks and 5 tbsp agave nectar. Beat well into a soft mixture.
Add the flour mixed with the baking powder a tablespoon at a time while beating. Beat well.

Whip the egg whites until stiff, then add the remaining agave nectar and continue beating until very stiff.
Mix some of the egg white under the mixture to keep it soft and moist.

Click images to enlarge

Fold in some of the nut meal into the mixture gradually.
Fold in the remaining egg whites. Fold in the remaining nut meal.

Butter a 28 cm baking form and dust it with a little flour.
Add the mixture to the form and spread it evenly.

Decorate with the gooseberries. Dribble a little agave nectar on the fruit
Bake on the 2nd shelf from the bottom for 25 minutes. Cover it with paper. Turn the oven down and bake for a further 30 minutes at 120°c. It should be golden-brown on top. Test with a thin knife that it is cooked. The knife should come out clean. If it is not clean, return covered to the oven for another 10 minutes and then test again. Turn off the oven. Allow the cake to cool in the oven.
Remove from form onto a cake plate when cool.
Store in a linen cloth.

Cape gooseberries dreaming

Tip
The tangy sour gooseberries compliment the sweet nut cake. Cape gooseberries (Physalis peruvian) could be used in the southern hemisphere.

Hazelnut and cherry cake

Get
100g organic almonds
200g organic hazelnuts
8 tbsp agave nectar
4 eggs separated
150g unsalted butter
about 100g light spelt flour
1 packet Weinstein baking powder (5 level tsp)
20 large dark cherries, pitted

Do
Grate the almonds and hazelnuts coarsely.
Preheat the oven to 190°.
Beat the soft butter in a large bowl with a wooden spoon until it is smooth. Beat in alternately the egg yolks and 5 tbsp agave nectar. Beat well into a soft mixture.
Add the flour mixed with the baking powder a tablespoon at a time while beating. Beat well.

Whip the egg whites until stiff, then add the remaining agave nectar and continue beating until very stiff.
Mix some of the egg white under the mixture to keep it soft and moist.

Fold in some of the nut meal into the mixture gradually.
Fold in the remaining egg whites. Fold in the remaining nut meal.

Butter a baking form and dust it with a little flour.
Add the mixture to the form and spread it evenly.
Decorate with the cherries and press them lightly into the mixture.
Bake on the 2nd shelf from the bottom for 25 minutes. Cover it with paper. Turn the oven down and bake for a further 10 minutes at 120°c. It should be golden. Test with a thin knife that it is cooked. The knife should come out clean. If it is not clean, return covered to the oven for another 10 minutes and test again. Turn off the oven.

Cool in form in the open oven.
Remove from form when cool.
Store in a linen cloth.

Note
This cake can also be made with other fruit such as black currents or plums.
Coarsely grated nuts give it a good texture but finely grated is also good.