A simple, spiced apple pie. Unlike the beloved Charlotte, this one contains oil. I used a mix of olive and coconut oil, but you can use any unrefined oil: grapeseed, avocado, or flaxseed.
- 250 g whole wheat flour (I used coarse-ground)
- 2 eggs
- a pinch of salt, ground cinnamon, ground nutmeg and cardamom (each)
- 100 g sugar
- 1 scant cup / 180 ml oil (vegetable or 150 g melted butter)
- 1/2 vanilla pod or vanilla extract
- 5–6 apples
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- nuts (optional)
Preheat the oven to 180°C. Mix the oil and sugar, then add the eggs and vanilla seeds, whisking well. Add all ingredients except the apples and mix into a dough.
Wash and finely chop the apples, then fold them into the batter. Grease a baking dish with olive or butter and pour in the batter. I topped mine with walnuts and generously sprinkled freshly ground cardamom.
Bake for 45 to 60 minutes, depending on the size of your baking dish.
In reality, the cake will turn out lighter in color — this time, I used leftover baked apples instead of fresh ones, simply folding them into the batter.
Preheat the oven to 180°C. Mix the oil and sugar, then add the eggs and vanilla seeds, whisking well. Add all ingredients except the apples and mix into a dough.
Wash and finely chop the apples, then fold them into the batter. Grease a baking dish with olive or butter and pour in the batter. I topped mine with walnuts and generously sprinkled freshly ground cardamom.
Bake for 45 to 60 minutes, depending on the size of your baking dish.
In reality, the cake will turn out lighter in color — this time, I used leftover baked apples instead of fresh ones, simply folding them into the batter.
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