Apple cinnamon cake

At the very end of each semester, marked by the stern voice of the examiner announcing the rounding up of the 3 hours and the ordering of 'pens down, that's it', I always feel a sense of loss. This time around, there was no stern voice declaring that it is over. Rather, I left the exam early, something that I have not done in years (though I was still the last one of my class that left). Without that statement that that was it, it's taking a while for my 'freedom' to sink in. 

I'm not sure if it is to do with age. But this morning in the shower, I was thinking, how odd it would be for exams to be over. After a full on marathon and parade of a semester, the constant striving to do better, to absorb information, the thousands and thousands of words being typed for essays after essays, I actually feel like I'm going to miss studying. It is true. What 'they' say. Studying and getting degrees is addictive. Although I do have some far-fetched dreams of being a free-lance photographer or a food magazine contributor or even opening and running my on food establishment, there are no concrete plans for my future. After what... 5 years in primary, 2 years in intermediate, another 5 in college and 5 more in university, totalling to a whopping SEVENTEEN years in education, I still don't feel like I'm properly armed with the skills and knowledge required to enter the work force. Of course, I have had odd jobs working at cafes and what not, everyone does. But to march into a proper career? Nope. Not ready. Perhaps that is why I feel like I have to continue this journey of education, to further acquire skills and knowledge. But is that out of not wanting to feel idle, to feel like, right, this is it, time for me to take my own future into my own hands and make something out of myself? Is it out of the sense of insecurity that I'd rather succumb to another two years of studying, just because that system's been all set out and that I'll know what is expected of me? I'm not sure. 

Perhaps after a good night's sleep this feeling of yay! Exam is over! will start to present itself. Meanwhile, let's just talk a bit about this cake shall we. I am pretty proud of myself actually! Normally during study period, I'd scrounge around for things to do just so I don't have to study. But this time, wow, a full three weeks without the urge to come here and blabber, that is some achievement (Though apologies for you readers for that lack of post. I will make up for it!). This cake was made for my mum's friend's birthday a few weeks ago. It's the second recipe that I tried from Jude Blereau's amazing book, Wholesome Baking. I only altered minor components to the recipe. Really guys, if you want to invest in any book, this is the one. I had serious doubts regarding the texture of the cake - is it going to be too dry, too 'healthy' tasting (you know, those healthy cakes that have really rough textures), but after making this cake, those doubts are completely wiped clean. I would even go as far to say that the texture of the cake, seriously, is much better than ones made from plain white flour. It's moist, it's spongy, it's a perfectly ratio-ed emulsion that gives that perfect cake crumbly texture. The flavour is ah-mazing. Nuttiness from the flour, sweet spice of cinnamon and the apple really makes it. There was none of the soggy mess that I (shamefully) expected from the apple. And it is SO SIMPLE to make. No need to lug out that stand mixer. 

APPLE CINNAMON CAKE

Recipe adapted from Jude Blereau's Wholesome Baking 

As mentioned by Jude, the cake does stay moist even after a few days.

You can also make this into 12 muffins. 

Cake

Dry ingredients

 2 cups wholemeal flour
2 1/2 teaspoons baking powder
3/4 cup blended raw sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Nuts and fruits
1 cup lightly roasted pecans or walnuts, roughly chopped
3/4 cup raisins
Zest of 1 lemon 
3 apples, cored, cut into 1cm pieces

Wet ingredients
185ml of olive oil
3 eggs
1 teaspoon vanilla
70g yoghurt

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1. Preheat oven to 180C. Line a 9 inch springform cake tin. 
2. Sift together the dry ingredients. 
3. Add nuts and fruits and mix well. 
4. In another bowl, whisk together the wet ingredients.
5. Stir into the dry mix until just combined. Transfer into tin.
6. Bake for 50-60 minutes, until nice and golden, and the skewer inserted comes out clean. Cool on wire rack completely before icing. 

Icing

250g cream cheese, softened
40mL cream
1 teaspoon vanilla
zest of 1 lemon
juice of 1/2 lemon
4 tablespoons sugar (adjust to taste)
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1. Whip together all ingredients until smooth and lump-free.
2. Cut the cooled cake in half. 
3. Spread about half the cream cheese on the cake. 
4. Place the second half of the cake back on.
5. Using a piping bag, pipe little swirls on the cake. 
6. Chill in fridge for a couple of hours to set the cream cheese icing. 
7. Serve!

Fruit and nut rusks

Rusks are South African biscuits. I first had rusks at my South African friend's house. Her mum's made a box full of them. I'd never seen anything like it before. It looks like a cake but is crunchy and hard. We had our rusks with tea, dunking those little bikkies in to soften so you could bite into them. It is indeed delicious rustic treat and can be addictive too! I could even snack on these as they are, crunching them rock hard goodies. 

I had always wanted to ask for the recipe but never got around to it and as things go, I'd forgotten about it completely. Until I came across several rusks recipes in a book that my dad borrowed from the library. 

These are different from the plain, unadorned ones I had. The fruits add an extra dimension of sweetness. Especially the grated apple! What a surprise. You wouldn't know there was apple in the rusks if you weren't told. It gives such a fruity, slightly tart essence to the rusks. The nuts also give an additional facet of texture which is really nice. 

These are really great for breakfast or tea. You could even break them up into crumbs to sprinkle over your fruit and yoghurt and it's sort of an instant crumble top. Yum!   

[Fruit and nut rusks]
2 cups self-raising flour
1/2 tsp salt
1 tsp baking powder
1/3 cup desiccated coconut
1/2 cup lightly toasted walnuts, chopped
1 cup rolled oats 
1/2 cup raisins or any dried fruits
1 cup raw sugar, finely ground 
1 small apple, grated
160g butter, melted (or oil)
160ml buttermilk 
1 egg 

1. Preheat over to 180C. Line a 18cm x 18cm square pan.
2. Combine all dry ingredients in a large bowl. 
3. Add the grated apple and mix. 
4. In a separate bowl, whisk together eggs, melted butter and buttermilk. 
5. Pour into dry ingredients. 
6. Mix well to form a dough.
7. Press dough gently into the line pan. 
8. Bake in oven for 50-60 minutes, until golden. 
9. Take out from oven, cool slightly and turn onto a cooling rack to cool. Cut into fingers. 
10. Arrange rusks on a baking sheet and place in 80C oven for approximately 4 hours, until rusks dry out and hardens. Test to see if rusks are dried by breaking a piece in half to check the middle. 
11. Store in airtight container.