The recipe for apple and cinnamon bread, I have published previously, used home prepared thick apple puree and separated eggs. I wanted to simplify this recipe and avoid both of these steps. Current recipe uses commercially prepared apple puree and whole eggs.
I made several bakes of this recipe in different baking pans, including mini Bundt cake pan. Depending on the type of baking pan, the colour, but not the texture of the final product, was different. Ring shape Bundt cake pan produced darker coloured cake. It happened because the layer of the batter, the heat goes through, is thinner and the temperature of the batter increases faster, resulting honey being exposed to higher temperatures for a longer period of time. Honey exposure to heat causes the change of colour. The depth of this change also depends on individual honey used, because honey is not a standardised product and carbohydrate content varies considerably.
However, this colour does not represent the burned cake, neither in taste, nor in texture.
I did this simplification of the recipe for apple and cinnamon cake for both versions – with sugar and sugar free. I make my own fruit and vegetable purees, and it is not a difficult job to do. But it is time consuming task and can often be the factor in deciding what cake to bake. I was searching for commercially available apple puree with a reasonable thickness to it. I have found one manufacturer in Australia -SPC- for a regular apple puree, with only apples as an ingredient and with no additives. This product is a package of 3 tubs, each tub containing 140g of pure apple puree, and is available from all major supermarkets in Australia. However, I was not able to find any organic apple puree, I was looking for, except the one, manufactured in USA and not available widely. I used 113g tubs of organic apple puree, manufactured by “Spiral” company in USA and sold in a package of 4.
- 113g tub of organic apple puree
- 200g organic raisins
- 2 large eggs
- 50g organic honey
- 200g almond meal
- 10g cinnamon powder
- in a bowl cover raisins with boiling water, let them absorb water for minimum 10-15min, strain raisins and dry them on paper tower until completely dry
- sift almond meal, add cinnamon and mix well, put aside
- beat eggs with honey and apple puree until soft peaks and double in volume
- transfer batter into wide mixing bowl
- add 1 table spoon of almond meal and cinnamon mixture to dry raisins, shake until raisin surface is covered
- add almond meal and cinnamon mixture to beaten eggs
- fold dry ingredients into beaten egg mixture until fully combined
- add raisins
- carefully fold them into the batter, try to not over mix the batter
- make sure that raisins are spread evenly in cake batter
- grease non-stick mini loaf baking pan or ring shape pan with unsalted butter or oil of your choice
- spoon the batter into the pan, gently press the batter with silicon spatula to avoid air pockets, level the surface
- use sliced almonds on the top of the batter, if using loaf cake tin
- bake in preheated to 160C no fan oven for 55-60min, until bread is firm to touch, and cake tester comes out clean. In fan forced ovens, I use my favourite baking regime for honey dense cakes, and bake them with cold start in fan forced oven set to 160C for one hour. Each oven is different and with honey based cakes it is always a balance between temperatures and times to bake the cake fully while not burning it.
- it is a good idea when using higher temperatures to cover baking pan with foil to prevent burning
- let the cake rest in a pan for 5-7 min, do not turn it over until you are sure that cake surface is separated and is not attached to cake tin
- let the cake completely cool down on a wire rack
The cake, baked in a loaf tin had also my own honey and orange peel. The second cake, baked in the Bundt tin is a perfect example of 2 typical mistakes, made when being not careful enough with mixing cake batter.
On the right side of the photo you can see pale spot that shows a lump of almond meal not properly mixed with cinnamon. The second mistake to be seen, is the cluster of raisins on the bottom, not properly mixed in into the batter. The result is uneven distribution of raisins through the whole cake.
Overall, it is an easy cake to make with simple beating and mixing of the ingredients. The only tricky step is to develop the best baking regime for your oven and the tin you use.
General baking rule is that ring shaped baking pans provide faster bakes when the same temperature regime is used. The shape of the baking pan is not the only feature that influences baking outcome. The material of the pan has an enormous effect on the bake, too. Each material has its own heat conductivity and heat retention. Sometimes it take several bakes to get to the best possible baking regime, especially if you using different pans made from different materials. It is also not a simple task to adjust baking regimes to the change of ingredients. I discovered it myself with differences in baking outcomes for almond based cakes, compared to gluten free flour based cakes, as well as sugar and other liquid sweeteners based cakes.