Our challenge to bake our way through A Treasury of NZ Baking...
I love apple desserts and ground almond-based cakes so was intrigued by this recipe for Aporo (apple) Treat - it's gluten-free and uses LSA (ground linseed, sunflower & almond mix) and ground almonds. I had high expectations but I have to say I was disappointed - with apples, honey and all that sugar it was too sweet. I also found the texture a bit too mushy.
The recipe was a bit vague on a few things - it didn't specify what size tin to use or cooking time ("whack dessert in oven for over an hour until it looks firm like a cake"). This was slightly annoying.
If making again I would leave out the honey (I enjoy honey on toast but don't like it as a sweetener), reduce the sugar and put more sliced apples on top (the one sliced apple specified in the recipe wasn't enough, two or three would be about right). I'd also use different apples as the Granny Smiths and Galas I used cooked down too much and turned to mush (not sure if this was mean't to happen or not). Braeburns (or something similar) might hold their shape better.
The recipe suggested serving with acidophilus yoghurt which would've helped cut through the sweetness. I didn't have any so served with frozen yoghurt/ice cream - further adding to the sweetness!
So Aporo Treat wasn't as much of a treat as I had hoped... in fact the recipe made such a big tray it became Aporo Chore trying to get through it all. It was best on the day it was made so unless you're expecting a crowd, halve the recipe. The recipe states it "serves 4" but these must be very generous servings! My tray would have easily served 8-10.
Aporo Treat (Anne Thorpe, pg 18)
The recipe was a bit vague on a few things - it didn't specify what size tin to use or cooking time ("whack dessert in oven for over an hour until it looks firm like a cake"). This was slightly annoying.
If making again I would leave out the honey (I enjoy honey on toast but don't like it as a sweetener), reduce the sugar and put more sliced apples on top (the one sliced apple specified in the recipe wasn't enough, two or three would be about right). I'd also use different apples as the Granny Smiths and Galas I used cooked down too much and turned to mush (not sure if this was mean't to happen or not). Braeburns (or something similar) might hold their shape better.
The recipe suggested serving with acidophilus yoghurt which would've helped cut through the sweetness. I didn't have any so served with frozen yoghurt/ice cream - further adding to the sweetness!
So Aporo Treat wasn't as much of a treat as I had hoped... in fact the recipe made such a big tray it became Aporo Chore trying to get through it all. It was best on the day it was made so unless you're expecting a crowd, halve the recipe. The recipe states it "serves 4" but these must be very generous servings! My tray would have easily served 8-10.
Aporo Treat (Anne Thorpe, pg 18)
1 cup water
Juice of one lemon
4 apples peeled, cored and chopped
230g caster sugar
4 tsp ground ginger
180g LSA
180g ground almonds
1/4 cup honey
3 eggs
1 tsp baking powder
1 extra apple, cut into thin slices
1 tbsp walnut oil (I used butter)
Preheat oven to 165 degrees Celsius. Pour water into a saucepan, add lemon juice and chopped apple. Boil down for five minutes, until the mixture is almost dry.
In a small bowl, reserve a pinch of sugar, ginger, and a good pinch of almonds and LSA to sprinkle on top of the apples before they go in the oven (I took a few pinches of each). Mix.
Whisk the honey and eggs together until creamy. Add the remaining dry ingredients and the apple mixture. Wizz together in a food proccessor.
Line a tin with baking paper and grease it. Add the batter. Fan slivers of apple over the top and brush with walnut oil. Tap the reserved sugar, ginger, ground almonds and LSA over the top and whack the dessert in the oven for over an hour until it looks firm like a cake. (It only took about 50 mins in my oven). When cooked it should still be slightly soft on the inside.
Serve warm or at room temperature with acidophilus yoghurt. Keeps in the fridge for 3-4 days.
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