I cooked a whole pacific salmon last night, in tin foil, and here are some of the leftovers. It was initially served with boiled potatoes and a cucumber salad. For my bento, instead I made a potato salad with a leftover boiled potato in a simple mustardy vinaigrette (olive oil, apple cider vinegar, mustard, salt, pepper) and just put some slices of cucumber. There is also a bit of leftover apple cake in the left side compartment, which I again forgot to photograph in its prettier entirety.
My mother’s “raw” apple cake, reimagined gluten-free
I don’t actually know the measurements or recipe for this cake by heart, though I have made it several times over the years. I was pleasantly surprised, however, that my play-by-ear improvised gluten-free version tasted just like I remembered the cake tasting. It’s a rather unconventional cake, consisting mostly of chopped apples, which also makes it rather apt for gluten-freedom. You honestly can’t tell that this is some sort of ersatz cake! It’s also pretty forgiving with measurements etc, so this is not a very accurate recipe. As I said, I don’t actually remember it… My mother calls this the “raw” apple cake because it is very moist and apple-y, and to distinguish it from her other apple cake, but it is not actually raw.
- 200 ml flour (all-purpose if not gluten-free): I used 100 ml rice flour, and 50 ml each of millet and tapioca
- 150 ml brown sugar
- 1/2 tsp cardamom (to taste, but it is pretty powerful stuff)
- 1/2-1 tsp cinnamon (to taste)
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 3-4 medium/large chopped apples (relatively small chunks)
- 1/4 cup butter or coconut oil (liquid/melted)
- some apple sauce
Mix the dry ingredients in a bowl. Chop the apples and toss with the flour mix (They don’t brown as quickly when they are coated in flour, hence the order). Add the butter or coconut oil and incorporate. If that is not enough liquid, you just add apple sauce little by little and stir to combine just until you don’t see any more dry/loose flour in the bottom of the bowl. So you just go from having apples coated in flour to having apples barely coated in batter. It’s not supposed to be very liquid at all, don’t add too much apple sauce – just enough to combine.
Spread the mixture into a buttered spring form or square cake pan, compacting it and pressing down a bit with a spatula or the back of your spoon, and bake at about 190C for 35-45 minutes, until golden and cooked through. The apples will be soft and it will taste delicious. If you are lucky, the bottom will also be nicely caramelized and you can flip it like a tarte tatin.