An apple orgy

Posted on: 10th September, 2018

Category: A Flavour of West Cork

Contributor: Karen Austin

If apples be the food of love we have an orgy on our hands. The apple trees in our garden are laden with fruit that has an age-old reputation of desire and temptation…

Some of the apple trees are ancient, espaliered around the walls of the garden, others, that we have planted whilst living here, are more manageable, free-standing dwarf varieties. There is a huge variety of different shaped and sized apples. Crisp and juicy, gnarled and perfumed, sweet and floury and tart green cooking apples.

To be quite honest after our initial tart tatin frenzy it’s not raising so much desire as a ‘what the heck are we going to do with them all’ question. Our kitchen looks like an apple sorting station with rows of buckets waiting for attention.

Apart from the obvious just eating gazillions of apples, we are getting creative with the glut.

There’s apple cooked in cider, apple chutney, apples in the salad, with beans, apple tart tatin, crumbles, muffins, cakes…

Here is a new recipe that we’re making for the shop. A spicy apple cake, which is easy to make, delicious and just happens to be vegan and gluten free. If you don’t want to faff around with several flours just replace the rice, oat and buckwheat flours with 120g regular white or wholemeal flour,

To make the apple puree simply peel, core and dice the apples evenly and quite small, and put into a saucepan with a tablespoon of water. Put the pan over a low heat and cover with a lid. Stir every few minutes until the apple breaks down. If it looks like it might stick add a little more water. It’s ready when you can fluff the apple into a smoothish puree with a spoon. I beat mine with a wooden spoon.

Spicy Apple Cake

Ingredients:

• 35g oat flour

• 50g rice flour

• 35g buckwheat flour

• 25g cornflour

• 1 level tsp baking soda

• 1/4tsp salt

• 1 level tsp cinnamon

• ½ tsp ground cloves

• 75mls olive oil

• 120g sugar

• 350g apple puree

• 1 tsp vanilla

• 2-3 eating apples for the top

• maple syrup to drizzle

• oven 180ºc

Method:

Line a 20cm x 20cm  cake tin/brownie tray with parchment paper.

Whisk the sugar and olive together until smooth

Stir in the apple puree

Mix all the dry ingredients together then fold into the wet ingredients

Pour into a lined cake tin/brownie tray

Wash and quarter the eating apples then cut into quarters and remove the core. Slice into thin wedges

Arrange the apple slices on top of the cake in three lines

Bake for 25 mins, until a knife comes out clean then drizzle maple syrup over the apples. If you have a pastry brush gently brush the syrup over the apples – if you don’t, it’ll look after itself. Put the cake back into the oven for 5 more minutes.

Allow to cool before eating.

The cooking classes are filling up, both the Lebanese and Mediterranean class have a waiting list.

There are still places on the Vegan class and the Indian class, so if you are interested, please give me a shout.

Enjoy September!

Karen

Lettercollum Kitchen Project

22, Connolly Street, Clonakilty

www.lettercollum.ie

info@lettercollum.ie

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