Apple and Cranberry Cake Topped with Hazelnuts and Pecans
This moist apple cake is ideal for brunch or as a snack. Granny Smith apples are a perfect choice for this recipe because they resist well to baking and are succulent with cranberries. Golden apples are also a good substitute.
80 ml (1/3 cup) dry cranberries
80 ml (1/3 cup) cider
250 ml (1 cup) wheat flour
375 ml (1 1/4 cup) all purpose flour
5 ml (1 tsp.) baking soda
5 ml (1 tsp.) baking powder
5 ml (1 tsp.) salt
5 ml (1 tsp.) cinnamon
1 stick (1/4 cup) butter, at room temperature
310 ml (1 1/4 cup) golden yellow sugar
1 large egg
15 ml (1 tbsp.) fresh ginger, grated
250 ml (1 cup) plain yogurt
3 average sized Granny Smith apple, peeled and diced
125 ml (1/2 cup) golden yellow sugar
15 ml (1 tbsp.) fresh ginger, grated
80 ml (1/3 cup) crushed hazelnuts (filberts)
80 ml (1/3 cup) crushed pecans
Preheat the oven to 180C (350F), and butter a rectangular Pyrex baking dish.
In a bowl, let the cranberries soak in the cider for 30 minutes and set aside.
Mix all the dry ingredients (wheat flour, all purpose flour, baking powder, baking soda, salt and cinnamon) in a bowl and set aside.
In a large bowl, use a mixer to whip the butter and the golden yellow sugar until smooth. Add the egg and the ginger. Progressively add the dry ingredients and the yogourt with a wooden spoon until you get a homogenous batter. Add the cranberries, their soaking liquid (cider) and the diced apples. Pour this preparation into a buttered baking dish.
Combine all the garnish ingredients (golden yellow sugar, grated fresh ginger, crushed hazelnuts and pecans) in a bowl. Spread the garnish on the batter and bake for 45 to 50 minutes.
Remove from the oven and let cool before serving.
Portions: 10
Preparation: 45 minutes
Cooking: 45 minutes
Per 174 g serving: 460 calories, 14 g total fat, 76 g carbohydrate, 7 g protein, 162 mg calcium
