Polish Apple Tea Cake
12 People
205 Cals
Polish Apple Tea Cake
12 People
205 Cals
About the recipe
There’s something incredibly comforting about a simple homemade apple cake, and this beautiful Polish Apple Tea Cake is one of my most treasured family recipes. Filled to the brim with sweet apples and fragrant cinnamon, every slice is moist, wholesome and deeply satisfying.This recipe was taught to me by my beloved Polish ciocia (aunt), who was the queen of simple whole food baking and nourishing family meals. She believed the best recipes came from humble ingredients, prepared with care, and this cake is a perfect example of that philosophy.Unlike many traditional cakes, this recipe uses the whole apple — skin and all — making it naturally rich in fibre, antioxidants and important plant compounds that support digestive and overall wellbeing. The apples provide natural sweetness and moisture, while wholemeal spelt flour adds additional fibre and nutrients for a more nourishing bake. Extra virgin olive oil contributes heart-healthy monounsaturated fats, creating a cake that feels both comforting and wholesome.Nut free, simple to make and filled with real ingredients, this is the kind of cake that's perfect served warm with a cup of tea, shared with family and friends, or enjoyed as a nourishing afternoon treat.Simple food. Beautiful memories. Pure comfort in every bite.
Nutrition Per Serving
205
Calories
8g
Fat
1g
Saturates
12g
Sugars
89mg
Salt
4g
Protein
28g
Carbs
6g
Fibre
Ingredients
- 3 large free range or organic eggs
- 100 ml extra virgin olive oil
- 80 ml maple syrup or honey
- zest from 1 lemon and 1 orange optional
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 240 g 2 cups wholemeal spelt flour or AP flour (see notes for GF version)
- 750 g Golden Delicious or Pink Lady apples finely diced with the skin on
Method
- Preheat your oven to 160°C fan-forced (320°F). Line a loaf tin with baking paper.
- Combine the eggs, olive oil, maple syrup, baking powder, cinnamon and vanilla in a large mixing bowl and whisk until smooth.
- Add the spelt flour and stir until a smooth batter forms.
- Fold through the finely diced apples until evenly coated in the batter.
- Spoon the mixture into the prepared loaf tin and smooth the top.
- Bake for approximately 60 - 80 minutes, or until golden and a skewer inserted into the centre comes out clean. I covered the cake with foil half way through cooking to prevent overbrowningl.
- Allow to cool in the tin for 30 minutes before devouring.
- Serve warm or at room temperature and enjoy.
Notes and Inspirations
Gluten Free Version
Add 1 extra egg (4 eggs total) + 350 g almond meal in place of the flour.
Finely dicing the apples ensures they soften beautifully during baking and create a wonderfully moist texture. Use diced pear in place of the apple. If the cake is browning too quickly during baking, loosely cover with baking paper for the final 15 minutes. Replace half the spelt flour with oat flour for a delicious whole food variation. Add a handful of raisins or currants for a more traditional Eastern European-style apple cake. Serve warm with Greek yoghurt, coconut yoghurt or a dollop of crème fraîche. Beautiful enjoyed alongside a cup of tea or coffee for an afternoon treat.
Gluten Free Version
Add 1 extra egg (4 eggs total) + 350 g almond meal in place of the flour.
Finely dicing the apples ensures they soften beautifully during baking and create a wonderfully moist texture. Use diced pear in place of the apple. If the cake is browning too quickly during baking, loosely cover with baking paper for the final 15 minutes. Replace half the spelt flour with oat flour for a delicious whole food variation. Add a handful of raisins or currants for a more traditional Eastern European-style apple cake. Serve warm with Greek yoghurt, coconut yoghurt or a dollop of crème fraîche. Beautiful enjoyed alongside a cup of tea or coffee for an afternoon treat.
