Sticky Apple Cake

What's best suited than an apple cake when receiving our neighbours for dinner?

I have been wanting to make one for a long time, but I never found the time ( that's a poor excuse !). Well, today I made one, and I'm very happy I did.

Ingredients for the cake :

1 ¼ cups all-purpose flour ( I use this one: Cannelle Flour as I'm gluten-free)

1 teaspoon baking powder

¼ teaspoon salt

1/2 cup coconut oil ( you can use butter if not dairy-free)

3 large eggs ( 2 are enough if you don't use gluten-free flour)

¾ cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons rum

3 ½ cups peeled, cored and half-inch diced apples (about 2 large or 3 small apples)

1 tablespoon Demerara sugar (Raw sugar)

Combine all the dry ingredients ( except the sugar) in a large bowl.

Beat the eggs for about a minute and add the sugar.

Beat well and add the vanilla and rum

Combine well and slowly add the melted coconut oil ( or butter)

Add the dry ingredients and combine. The batter will be thick.

Pell, chore and cut the apples and add them to the batter. Combine well with a wooden spoon.

Pour the batter into the pan, and bake for 45 minutes in the pre-heated oven ( 350 Fahrenheit).

Ingredients for the caramel :

1 can of coconut milk

2/3 cup of brown sugar

1 pinch of salt

Place the cup of coconut milk, brown sugar and salt in a large saucepan and bring to boil over medium-high heat, stirring occasionally.
Reduce the heat to maintain a simmer and cook, stirring occasionally, until the mixture thickly coats the back of a spoon and you can see the bottom of the pan while stirring (about 35 minutes).

When the caramel is ready, pour it on top of the cake ( while baking in the oven), close the oven door and let the cake bake for the remaining scheduled time.

Enjoy with either a scoop of ice cream or some whipping cream.

Comments

Crusted lingcod

What's for dinner?? ..... the same old question, and after staring at the shelves in the pantry for about 10 minutes, I decided for some lingcod with a crust of walnuts and pecan. Ingredients : - 1 filet of white fish ( I use lingcod as it's what we have in the freezer) - 1/2 cup of mayonnaise - 2 tablespoons of mustard - 2 garlic cloves, pureed - 2/3 cup of walnuts - 2/3 cup of pecans - fresh parsley - parmesan - 3 large carrots - Using a mandoline, slice the carrots and steam them until cooked. - pat the fish dry, and season with salt all over - in a bowl, combine the mayonnaise, mustard and garlic. Spread generously on the fish. - put the nuts in a ziplock bag and with a pan, smash them! - add the finely chopped parsley and about 1/2 a cup of freshly grated parmesan. seal the bag and shake to combine - coat the fish with a thick coat of the nuts mix, and put it in the oven ( temperature: 425˚) for about half an hour ( depending on the thickness of your fish). ...

Tenderloin grass fed beef with shallot sauce.

Being French, I was raised with good food, flavours, and a certain attraction to onions, and shallots..... I bought this half cow of grass-fed beef, excellent meat, the only thing is: it's a brand new way of cooking. The grasse-fed meat is lean, therefore, if cooked at a high temperature, it becomes chewy. It's been a long learning process for me, I almost gave up on the type of meat, then I discovered Sous-Vide cooking. That changed my life !! For the sauce, you will need : 6 shallots peeled and thinly sliced 1/2 cup of white wine 5 tablespoons of sour cream Olive oil Butter Salt and pepper For the steak 2 tenderloin steaks 1 shallots Salt and pepper to taste. Sauce : Peel and slice the shallots, and cook them in the pan with olive oil and butter. When browned, add the white wine and reduce for a few minutes. Add the sour cream, salt, and pepper, and reduce to thicken. The tenderloin steaks : I use sous-vide for tender...

Sous-Vide chuck roast beef

I buy my meat straight at the farm, and I like knowing how it was fed and where it comes from. Last year, I bought a cow that was exclusively grass-fed. If the meat was lean and tasty, it definitely lacked fat. I cooked it, and we ate it, but more than once I was disappointed with the result. It was chewy, very chewy ..... I asked on some forums what my solution could be to avoid this fact, and one person came up with the idea of trying sous-vide cooking. I ordered a water circulating device, took a large plastic container, and gave it a try. I must say that I was not disappointed, and I decided to explore that method of cooking a little more. We finished that cow, ate it all .... and I went to another farm to buy half a cow that was grass-fed BUT grain-finished. Today I tried to make a chuck roast, using the sous-vide technique and finishing it in the oven. That was a success !! Steps : I used a frozen roast. Put it (still frozen) in a bag ( a ziploc...