We left Umbria just a few days ago, after completing our olive harvest and closing up both of the farmhouses. Unfortunately, I had a nasty fall while picking olives the week before we left, and I managed to fracture my wrist and crack a couple of ribs. I had my arm put in a cast in Italy, and we had a very long ten and a half hour flight back to the states this past Monday.
At my appointment at the orthopedic surgeon yesterday I learned that I needed immediate surgery to stabilize my wrist which will take place tomorrow. Since I am only able to use one hand at this point, I’ll keep this post short, but I wanted to share a recipe with you today as I am unsure when I’ll feel up to getting back into the kitchen post-op.
Although I have been trying to do as much as I can, it is surprisingly difficult to do such basic things as chop an onion, or drain a full pot of boiling water one handed. I won’t even get into the impossibility of trying to blow dry your hair or even do up a pair of jeans with one hand!
Okay, I need to get back on topic here since I am supposed to be discussing this delicious applesauce cake! This cake was created as I was trying to empty out my refrigerator and freezer before leaving Umbria. I had a container of roasted applesauce in the freezer, and a half open jar of honey along half a bag of spelt flour in my pantry.
I love rustic cakes such as this one because they are so simple to assemble, and they can be enjoyed anytime throughout the day from breakfast to dessert. The fact that it is very moist, subtly sweet, and full of apple goodness is a bonus, especially considering that it originated from my need to use up a few ingredients. I topped this cake with some sliced almonds, but you could also leave them off and top the cake with a light glaze after it has been baked if you prefer.
- 1/2 Cup Unsalted Butter, Softened
- 1 Cup Honey
- 1 Large Egg At Room Temperature
- 1 Teaspoon Vanilla Extract
- 2 Cups Light or Whole Grain Spelt Flour
- 1 Teaspoon Baking Soda
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Salt
- 1 Cup Golden Raisins
- 1 Cup Unsweetened Applesauce
- 3/4 Cup Sliced Almonds
- Preheat oven to 350 degrees F. and lightly grease and flour a 9 inch spring-form pan.
- Cream butter in large bowl, then gradually beat in honey until light and fluffy.
- Add the egg and vanilla extract and mix well.
- Combine the remaining dry ingredients in another bowl.
- Add flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture.
- Stir in the raisins.
- Pour batter into the prepared pan.
- Sprinkle the almonds over the top of the cake.
- Bake for 35 to 40 minutes or until wooden pick inserted near center comes out clean.
- Cool 10 minutes, then remove the sides.
- Cool cake to room temperature, then enjoy!