Magical Melbourne Cup Cake
Come play in the super fun world of Melbourne Cup!!! This wholesome, heartwarming apple and walnut cake is the perfect balance to any racetrack indulgence, as it's wheat-free and filled with healthy nutrients such as vitamin C, protein and calcium from the apples, walnuts, coconut oil and eggs! True, I chose to top this with a rather substantial looking horse from Toy Story, but crazy adornment is purely optional. Serve with a virtuous cup of herbal tea, a luscious glass of champagne or a long, cool, chilled beer. BB xxxxx
300 grams gluten free plain flour
1 teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
140 grams dark brown soft sugar
50 grams golden caster sugar
3 tablespoons coconut oil
1 cup apple sauce
4 free range eggs
3 unpeeled apples, coarsely grated
100 grams walnuts, roughly chopped
200 grams tub soft cheese
250 grams icing sugar
The Bondi Baker Method
Step 1- Heat oven to 50 degrees and grease two 20cm cake tins with coconut oil or organic butter.
Step 2- Place the flour, cinnamon and bicarbonate of soda in a big bowl, then stir in the sugars, making sure there are no lumps. Add the oil, eggs and apples, and beat everything together.
Step 3- Fold in the walnuts then divide the mixture between the tins and bake for 45 mins or until a skewer comes out clean. Allow to cool for a few minutes in the tin then remove and cool completely on a wire rack.
Step 4- Now for the fun bit! For the icing, beat all the ingredients together then chill until the mixture is thick but spreadable. Spread half the icing on top of one cake, sandwich with the other and spread the remaining icing on top. As you can see, I placed a rather large sized horse on top of the cake, but decoration is optional!