This cake base originated from Amy Chaplin’s first book, ‘At Home in the Whole Food Kitchen’ and has been adapted, posted and baked many times with different variations to suit the seasons.

In Spring, there is this rhubarb cardamom cake or these raspberry quinoa muffins.  In Summer, I replace the base with the recipe below and make these ginger peach muffins or, when the tree is heavy with plums, the original plum millet cake. When the cooler days creep in, and the leaves start to fall, Autumn arrives, and I halve figs to place over the top and sprinkle with almond flakes or a pear and macadamia based on this recipe. With Winter close behind, this cinnamon apple walnut crumble is a good place to be, or a spiced pumpkin version sounds inviting.

As you can see, the variations are endless when you have a good base recipe!

~ dried fennel seeds

~ leaf and light

~ fennel flowers

apple walnut cake

preparation 40 minutes

baking 35 minutes

serves 8 or (9 muffins baked for 35 minutes using half the apple filling)

ingredients

¼ cup/50g millet

¾ cup/185ml water

walnut crumb

¾ cup/90g walnuts, roughly chopped

2 Tbsp/40g coconut sugar

2 Tbsp/40g maple syrup

1 tsp cinnamon powder

apple filling

4 small/2 large apples (245g), peeled and chopped into small uniformed cubes

1 Tbsp ghee/coconut oil

1 Tbsp brown sugar/maple syrup

½ tsp cinnamon powder

cake ingredients

1½ cups/210g whole-spelt flour

1 Tbsp baking powder

¼ tsp fine rock salt

¾ cup/220g maple syrup (can replace with ½ cup/65g raw brown sugar plus ¼ cup/50g almond milk)

⅓ cup/65g mild-tasting olive oil

¼ cup/50g almond milk

2 Tbsp/20g vanilla essence

prepare the millet

  1. Rinse the millet, drain and place in a pan with water, bring to boil, simmer rapidly for 5 minutes, then reduce heat to low, cover and simmer for 15 minutes or until water has evaporated. Remove from heat; let sit for 10 minutes before removing the lid. Measure out 1 cup/180g cooked millet – set aside.
  2. Preheat the oven to 180C/350F.  Line an 11 x 7-inch baking pan or favourite cake tin with baking paper.

prepare the walnut crumb

  1. Place the walnuts, sugar, and maple syrup in a small bowl, stir to combine, and set aside.

prepare the apple filling

  1. Add the ghee/oil and sugar to a pan over medium heat. Melt the mixture, stirring to combine. Cook until the mixture begins to bubble, about 2 minutes. Then add the apples and cinnamon, toss to coat them with syrup, cover, and allow to simmer for 3 – 4 minutes. Remove from heat and set aside.

 assemble the cake

  1. Mix the flour, baking powder and salt in a mixing bowl.  Set aside.
  2. In a separate bowl, combine millet, maple syrup, oil, almond milk, and vanilla essence—whisk to combine. Pour into the dry ingredients. Mix thoroughly with a wooden spoon; do not overmix.
  3. Spread the batter evenly in the baking pan and place the apple cubes over the top, and let them rest on the surface. Crumble over the walnut crumb.
  4. Bake until golden, approximately 35 – 40 minutes, or until a toothpick comes out clean. Remove and allow to cool.

Serve with a generous dollop of thick cream.