Amaranth Apple Cake With Citrus Glaze

glazed amaranth cake

The success of this cake depends upon tart, big-flavored apples, so it's important to get the right ones. Northern Spy is the top choice, followed by Lodi, a summer apple. Alternatively, go with a sour "cooking" apple or a blend of several flavors. You can even use apple sauce, if it's a brand with restrained sugar. You want the flavor punch to be within your control and sugar is one of the keys.

Ingredient quantities are for a 5-inch circular cake. Multiply every quantity by 2 1/2 if you're making an 8-inch circular. 

Yield: One, 5-inch circular cake.

Time to make: 30 minutes active. Oven dwell 40 minutes.

Tools needed: Measuring cups and spoons or kitchen scale. 3 medium bowls. Small saucepan. Fork or potato masher. Power mixer with whisk attachments. 5 inch circular cake pan. Bakers parchment. 1 small bowl. Serving plate or platter.

Ingredients

2/3 cup amaranth flour master blend
2 TBLS amaranth flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp baking powder
1/4 tsp baking soda
pinch salt
6 TBLS unsalted butter, softened
2 TBLS virgin coconut oil
1/2 cup granulated sugar
2 large eggs
3 TBLS apple purée
2 TBLS whole milk sour cream

Amaranth master blend

2/3 cup + 1 TBLS (100 grams) brown rice flour
2/3 cup + 2 TBLS (100 grams) tapioca starch
1/3 cup (50 grams) amaranth flour
1/2 cup heaping (50 grams) rolled oats

Place all ingredients in a large ziplock bag, close, and shake until well blended. Store in a cool, dark place.

Apple purée

1 large pie apple, such as Northern Spy (1 1/2 cup peeled or 225 grams)
2 TBLS shredded quince (30 grams) (optional)

Cut apple into eighths and core. Place it and quince shreds in small saucepan with a thin layer of water. Simmer until soft. Cool, remove peels, and mash with fork or potato masher.

Procedure:

1) Make the purée: Cut apple into eighths and core. Place it and quince shreds (if using)  in small saucepan with a thin layer of water. Simmer until soft. Cool, remove peels, and mash with fork or potato masher.


2) Preheat oven to 375 F. Grease the inside of a 5-inch circular pie pan and line with bakers parchment.

3) In a medium bowl, mix flours, cinnamon, nutmeg, baking powder, baking soda and salt, until thoroughly blended. In a second, medium bowl, cream the butter and coconut oil until soft, pale and feathered. Add sugar and cream again. Add the eggs, one at a time, mixing until incorporated. Add the apple purée and mix until incorporated. Add the sour cream and mix until incorporated. Mixture may appear slightly curdled. Add flour and mix until just incorporated.

3) Scrape batter into prepared pan and spread to fill evenly, Lightly smooth the top. Bake on center rack for 40 minutes, turning the pan once, or until an inserted toothpick comes out with just a crumb or two attached.

4) Place on a rack to cool. Meanwhile, make the glaze: 1 cup confectioners sugar, 1/2 tsp orange zest, 1 TBLS orange juice, 2 tsp lemon juice. Place all ingredients in a small bowl and stir until a thick paste forms. You can add 2 or 3 shredded cranberries if you wish.

5) While cake is still warm (but not too hot to touch), place a plate on top and flip over. Remove pan and parchment. Place a serving plate or platter on the cake and flip over again. Spoon glaze over warm cake, allowing the glaze to soften and drool down the sides. Allow cake to cool before cutting and serving.

Amaranth crust test