This healthy grain-free custard cake makes a great breakfast dish, or it could easily be dressed up for dessert with some whipped cream, or vanilla ice cream.
It's creamy, tangy, and perfectly spicy, which makes this cake a very refreshing, and enjoyable dish during any part of your day.
INGREDIENTS:
- 3/4 cup (or 12 tablespoons) of good quality butter (I use this kind)
- 1/3 cup plus 2 tablespoons mild-flavored raw honey
- 6 eggs, preferably from pastured hens
- 3/4 cup sour cream
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon organic almond extract
- 1&1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 5 tablespoons coconut flour (sifted)
- 2 cups unsweetened applesauce (I use this kind)
DIRECTIONS:
1. Preheat oven to 325 degrees.
2. Melt the butter in a small saucepan over low heat. Turn off heat, add honey, and stir.
3. In a large bowl, combine eggs, sour cream, vanilla, almond extract, spices, and salt.
4. Add melted butter/honey mixture to wet ingredients and whisk to combine.
5. Add coconut flour and whisk until well-combined.
6. Add the applesauce, and whisk well to combine. (The batter will be quite runny).
7. Use a bit of cold butter to generously grease an 8x8 glass dish.
8. Pour the batter into the dish and bake for 55-65 minutes, or until the edges are lightly browned and the center is no longer wet with just a bit of jiggle.
9. Remove from the oven and cool. (Don't cut into this while it is piping hot).
10. This can be served at room temperature, or cold (I prefer cold).
Enjoy!
Approximately 6-9 servings
(Adapted recipe from here)
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