Spiced Apple 'Cake'

Back home...

Phew, after four weeks of holiday I don't know how I'm going to get back into the groove of going to class every day haha. Tomorrow I'll be starting the final taught module of my MSc Human Nutrition course, Sports and Exercise Nutrition, which should be interesting. After that, I'll be working on my dissertation project for a few months over the summer and then it'll be time to become a qualified Associate Nutritionist!


Whilst in Amsterdam we visited De Hortus Botanicus, which is one of the oldest botanical gardens in Europe. It truly is a green oasis in the middle of a very cool city. Anyway, after exploring the gardens my husband and I sat down and shared the most delicious Appel Tert met Slagroom. This morning I decided to recreate some of the textures and flavours of that delicious tart, although this is nothing like a tart (I don't have most of the kitchen equipment at the moment to prepare a tart), it is absolutely delicious and captures many of the tastes that we enjoyed whilst sitting in the sun in the botanical gardens. This recipe works well with pistachios (which I happened to have on hand this morning), but will be just as delicious if prepared with walnuts or pistachios.


Recipe Code Squarespace

Spiced Apple & Pistachio ‘Cake'

Makes: 1 loaf (19 x 8.5cm) / cake (20 cm)

Spiced Apple & Pistachio ‘Cake'

Prep time:

Cook time:

  • 4 cups apple
  • Juice and zest of 1 lemon
  • 1/2 cup raisins, soaked in water for 15 min
  • 1/2 cup shelled pistachios, roughly chopped
  • 2 Tbsp brown sugar
  • 1 Tbsp ground cinnamon
  • 3 Tbsp milk/milk alternative
  • 1 Tbsp extra virgin olive oil
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup all-purpose white flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 Tbsp fine sugar, to dust (optional)
  • Instructions:
    1. Preheat the oven to 180˚C. Line the loaf or cake tin with parchment paper.
    2. Core and cut the apples into small cubes (don’t peel them!). Place in a large bowl along with the lemon juice and zest. Drain the liquid from the soaked raisins, and add the raisins to the mixing bowl along with the chopped pistachios, and cinnamon.
    3. Mix the flour, salt, baking powder, and sugar together in a large bowl.
    4. In a small bowl, whisk together the milk, vanilla extract, egg, and olive oil. Add this to the large mixing bowl and stir to coat the ingredients well. Pour the wet ingredients into the dry ingredients and stir lightly until combined.
    5. Pour the apple mixture into this wet mixture and toss to coat. Pour this mixture into the lined baking tin.
    6. Sprinkle 1 Tbsp sugar over the top of the loaf/cake and place in the oven to bake for 60 minutes. Test that the loaf/cake is done by inserting a skewer into the centre (it should come out clean when the loaf/cake is done).
    7. When done, remove from the oven and allow to cool completely before slicing. This loaf/cake is very moist, so make sure to wrap it up in foil or store in an airtight container in the fridge or freezer.
    8. Best served warmed up with some nut butter drizzled over.