The process of developing a recipe has finally come quite familiar and feels safe to me. I get an idea, craving or whatever and instantly starts fantasizing about how I will develop a certain dish to satisfy my needs. It can be the thought of a savoury pumpkin dish, a crave for chocolate, a bag full of season apples, a picture of a beautiful meal or I am the one to bring a spectacular dessert for a dinner party. Anyways I start thinking about dishes I have seen, tasted, smelled or maybe just heard of. I look through the many cookbooks on my shelves, food blogs online, pinterest etc. and get all the inspiration I need, if I need it. And then I start mentally pairing flavours, textures and qualities of different foods and in the end I have a recipe.
So far this method has been pretty good, I often end up with what I had hoped and I got myself a lovely meal or a tasty treat. In the perfect world I would make the meal again, adjust small details, shoot beautiful pictures and put it on the blog – but in the real world I do not always have the time to do so, meaning that lately the more creatively confident I have become – the more risks I take in producing, tasting and shooting at once!
The all-in-one method has slowly become my best friend, it saves me time, ingredients and if I might add boost my food-confidence a bit. BUT this weekend I discovered the down-side of being a bit too cocky – and I failed big time, at least when it came to reaching the intended result. I had planned to make a yummy apple and blackberry cobbler with a delicious top of almond biscuit-y dough that should form small bumps and be slightly golden and inviting.
As you might have guessed from the look of the cake in the pictures, it did not end up being a golden and bumpy cobbler with beautiful juices from the berries leaking out and swirling harmoniously with the velvet whipped cream. Instead I had a rather flat and golden brown skillet cake. At first I was very disappointed and two seconds from throwing it all out and call it a day. Luckily I decided on shooting some pictures and afterwards when my parents and I dug into the cake and the very huge amount of whipped cream on top we were not disappointed at all! The cake was moist, sweet and aromatic. The almond meal added a grainy and delicious texture that paired incredible well with the whipped cream and the sweet fruit. We might not have ourselves a cobbler but we sure did have a lovely and different autumn cake.
The cake is like a fusion between a crumble pie, clafoutis and baked oatmeal. I adjusted the recipe to the new style of cake, baked two new editions and picked the one I liked the most, as you can imagine we have been eating a lot of cake this weekend. In the end I actually had it for breakfast which I can really recommend, there is just something about the soft fruit, sweet almond crust and a dollop of yoghurt that feels right!
Apple, almond & blackberry moist skillet cake
The cake is gluten free, grain free and dairy free. For a vegan option substitute egg with chia gel. Add 1 tbsp chia seeds + 2 tbsp water/apple juice in a glass, stir and set a side for 10 min.
3 sweet apples
100 g blackberries, frozen are fine
1 Tbsp coconut sugar (alternatively brown sugar or sukrin gold)
1 knob of butter or coconut oil
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp cloves/all spice
1/8 tsp groung ginger
3/4 cup ground almonds (100 g)
2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold)
1/2 tsp ground vanilla
1/2 tsp baking powder
a pinch of salt
1 Tbsp melted coconut oil or butter
1 egg, whisked
Around 1/5 cup full fat coconut milk(50 ml)
Preheat oven to 200 °C/ 400 °F. Cut apples on bite-sized chunks. You need to use an oven proof skillet* about 20 cm i diameter. Melt butter and sugar on high heat and add the apples and spices. Saut © for 5 min until the apples are caramelized and slightly tender.
Meanwhile make the batter. Mix almond flour with vanilla, sugar, baking powder and salt. Stir in the egg, coconut oil and coconut milk.
Place the blackberries among the apples in the skillet. Pour the batter on top if the fruit until it covers the surface. It is okay if there is small cracks where the fruit can release some moist.
Bake in the oven for 15-20 min. depending on your oven. The cake should be golden brown on the entire surface and the batter just set.
Serve the cake while it is still a little warm with a dollop of yoghurt, whipped cream or splash of coconut milk – and maybe a few fresh black berries on top.. Enjoy.
- You can alternatively use an normal skillet to saut © apples in and afterwards bake the cake in a pan
Pr. 100 g*
Protein 5 g
Carbohydrates 14 g
Fat 13 g
Fibers 3,2 g
*Calculation done when using a non- caloric sweetener instead of sugar e.g. Sukrin gold or Stevia and a regular egg.