This was my first time working with rice flour. It is a gluten-free option and has other health benefits. Rice contains protein and insoluble fibre which is good for the guts! A high fibre diet can improve blood sugar levels and lower cholesterol.
I have also used flaxseed in this cake for depth of flavour. Flaxseeds contains protein, dietary fibre and several B vitamins. They are especially rich in thiamine, magnesium and phosphorus. Flaxseeds also contain omega fatty acids. This equates to them helping to lower blood pressure, boost your mood, and block cancer cell formation.
This cake is sweetened naturally with a quick and easy applesauce, which you make first.
Now, I am not going to pretend that this cake is “healthy”. The term is thrown around far too casually for my liking, and I am not going to allow any of us to kid ourselves that eating cake is a good choice for our overall health! However this recipe is by far better for your wellbeing compared to a shop bought cake, or a typical cake packed with refined sugar! Everything in moderation…a little of that you fancy…etc.
4 apples (Braeburns work well)
200g dried figs, finely chopped
250g rice flour (or other gluten-free flour)
2tsp baking powder
100g butter, melted
50g nut butter
For the applesauce:
- Peel, core and chop 2 apples into chunks.
- Put them into a small saucepan with a dessert spoon of lemon juice and 2 tablespoons of water.
- Cook over a gentle heat, stirring regularly and gradually adding more water as needed until the fruit is completely broken down. Note: I added about 6-7 tablespoons of water, resulting in 140g of applesauce. You need between 140-160g for this recipe.
- Remove from the heat, and leave to cool while you start the cake.
For the cake:
- Grease and line a square baking tin.
- Pre-heat the oven to 180C/350F/Gas Mark 4.
- Peel, core and chop the remaining 2 apples into small pieces, and place in a bowl.
- Cover the apples in a dessert spoon of lemon juice and mix well to ensure they are all covered to delay oxidisation.
- Sieve the rice flour, baking powder, cinnamon and nutmeg into a food processor bowl, and mix together.
- Add in the flaxseed, nut butter, melted butter and applesauce and mix until thoroughly combined.
- Add one egg at a time, mixing continuously.
- Finally, add in the lemon covered chopped apple pieces and the chopped figs. Mix until combined and evenly distributed.
- Pour the mixture into the tin and bake in the oven for 30 minutes, or until a skewer comes out clean.
- Leave to cool in the tin for 10 minutes, and then move onto a cooling rack to cool completely.
- Cut into squares and enjoy as a treat with a cup of tea, or as dessert with some crème fraîche or natural yoghurt.