When I was a child, almost every weekend my mom entered the kitchen in the morning, and before noon, goodies were all set to be enjoyed. The caramelized apple cake was one of my favorites, in terms of dessert. Since being on low carb, I gave it a few thoughts on how I could reinterpret this recipe, but I kept stumble upon the caramelized sugar.
A couple of weeks ago, after a shopping spree at my favorite low carb shop, I gave it a try with erythritol. Although a sugar alcohol, it’s GI is 0 and it is not metabolized by our organism.
- six Granny Smith apples
- 100 grams erythritol
- some cinnammon (optional)
- one quince
- 4 eggs
- 100 grams almond flour
- 1 tbsp baking powder
- 1 tbsp vannila extract
- 30 grams erythtitol (for the cake base)
The taste of this sweetener may be close to regular sugar, but it’s properties are not. I melted the erythritol in an oven resistant pot, hoping it will get a caramel aspect. It didn’t, but the smell was the one I expected. After melting it, I angled the pot in order to diffuse the melted sweetener onto its sides. I peeled the apples and took off the middle. Next I cut slices from the quince and stuffed the middle of the apples with them. I placed the apples in the pot then put it in the oven, until the apples were completely baked and moist.
For the cake base, I separated the four eggs and beat the whites until stiff peaks with the 30 grams of sweetener. I then added the yolks, the vannila extract and the flour, previously mixed with baking powder. I mixed the wet ingredients with the dried ones slowly, in order to keep the bubbles in. I took the pot from the oven, poured the batter onto them then put the pot again in the oven, until the cake base became gold and spongy.
After taking the pot out of the oven, I took a large plate, put it onto the pot then turned the pot upside down. The cake fell on the plate and the base got dipped in the melted sweetener. To die for!
If you get to try this simple low carb apple cake, let me know in the comments below.