Spiced Walnut Puff Cakes with an Apple, Cinnamon & Pumpkin Filling

Spiced Walnut Puff Cakes with an Apple, Cinnamon & Pumpkin Filling

Photography By Ctrlaltdelete Design Solutions 2016 (all rights reserved)

Now I know what many of you may be thinking-Pumpkin in a cake; with Apple; together!?

Yes you read it right and I kid you not, it's delicious! Kinda like an apple sauce but more exciting and Moorish  A very light, moist and nutty sponge that is aromatic with an icing that gives a luxurious finish without being overpowering. So simple yet incredibly satisfying, perfect for any occasion! 

What will I need?

1 x Large mixing bowl

Measuring jug

Measuring scales

Whisk

Sift

Large Metal Spoon

Peeler

Dome Multiple Cake Tin OR Muffin Tin

Medium cooking pan

Food Processor

Silicone Spatula

Sift

Metal spoon

Small Bowl

Small Whisk/Fork

Ingredients

For the Cakes

250 ml almond OR soya milk

1tsp Fresh lemon juice

80ml Vegetable Oil (or any other plain cooking oil)

100g Unrefined sugar (caster, granulated OR Soft)

1 tsp Vanilla Extract (NOT Essence)

125g Wholemeal flour

125g plain unrefined white flour (or just regular plain flour)

2 tsp Baking powder

1 tsp Baking soda

1 tsp cinnamon

1 tsp mixed spice

1 tsp ground ginger

½ tsp Sea salt

Handful Walnuts roughly chopped.

For the Filling

2 x Large Eating Apples of your choice

150g Freshly cooked pumpkin

½ tsp. Mixed Spice

½ tsp. Cinnamon

1 tbsp. Agave Nectar OR Maple Syrup

Pinch of Himalayan Salt OR Sea Salt

For the Caramel & Lemon Drizzle Icing

150g Icing Sugar OR Egg & Dairy-free Icing Sugar (preferably golden)

2 tsp. Fresh Lemon Juice

¼ tsp Natural Caramel Flavouring

Method

Pre-heat your oven to 180 degrees C (16o Degrees if Fan Assisted)

 For the cakes

1. Pour the milk into the mixing jug, add the lemon juice and let curdle for 5 minutes.
2. In a large bowl, whisk together the oil and sugar until well combined.
3. Sift All your dry ingredients together in another separate bowl.
4. Gradually add your lemon milk mixture and flour in alternated stages to your sugar and oil mixture until just combined.
5. With a large metal spoon, fold in your chopped Walnuts and carefully fold into the wet mixture with a large metal spoon.
6. Using a dessertspoon, carefully fill each of the cake moulds up to the top with the cake mixture. Let bake for approx. 35 mins OR until a sharp knife OR skewer comes out clean.
7. Leave the cake to cool completely on a wire rack.

 For the Filling

1. Place a splash of cold water into a medium size cooking pan, bring to the boil then down to a simmer, then place your chopped apple, cover and let cook until tender-about 10 minutes. Drain and cool under a little running cold water.
2. Place all the filling ingredients into a food processor and blitz until smooth.
3. With a spatula, Scrape the mixture into a sift and push with then back of metal spoon to remove any lumps.
4. Spoon the mixture into a piping bag fitted with a long nozzle.
5. Take one of the cakes and push the nozzle of the filled piping bag through the base and squeeze a little of the mixture into it. Repeat with all of the cakes.

NOTE: If the cakes are overfilled, cracks will form and cause a messy result, less is more!

For the Drizzle Icing

1. Place all the ingredients into a small bowl and mix with a small whisk OR fork to remove any lumpy.
2. Spoon into a piping bag OR bottle and simply create a zigzag pattern across the tops of the cakes, scatter with a few more chopped walnuts. Leave to set, then serve and enjoy!

Serving Suggestions

Simply with your favourite brew of course! These little sweet delights would also make the perfect addition to an afternoon tea.

If you're not a fan of icing, these are wonderful served warm with lashings of dairy-free custard (especially almond!), coconut nice-cream OR sweetened Soya Cream & a drizzle of maple OR Date Syrup.