Applesauce Olive Oil Spice Cake

by | Nov 12, 2019 | Recipes | 0 comments

Applesauce Olive Oil Spice Cake with Browned Butter Cream Cheese Frosting

Cake Ingredients

275 g almond flour
75 g sprouted brown rice flour
25 g arrowroot powder
2 teaspoons [10 ml] baking powder
1 teaspoon [5 ml] baking soda
3/4 teaspoon [7.5 ml] sea salt
2 teaspoons [10 ml] Ceylon cinnamon
1 teaspoon [5 ml] ground ginger
1/4 teaspoon [1.25 ml] ground cardamon
1/8 teaspoon [.60 ml] ground cloves
1 tablespoon [15 ml] minced fresh rosemary leaves
3/4 cup [177 ml] best quality olive oil
3 pastured eggs
125 g monk fruit (or brown sugar)
95 g brown sugar
1 1/2 cups [355 ml] unsweetened applesauce
1 tablespoon [15 ml] pure vanilla
1 tablespoon [15 ml] spiced rum (optional)

Heat oven to 325 F [163 C] Grease a 9-inch [23 cm] springform pan; set aside.

In a medium bowl, combine almond flour, brown rice flour, arrowroot, baking powder, baking soda, sea salt, cinnamon, ginger, cardamom, cloves and fresh rosemary. Stir well; set aside.

In a large mixing bowl, combine olive oil, eggs, monk fruit, brown sugar, applesauce, vanilla and rum. Beat with an electric mixer for 2 minutes.

Pour dry ingredients into wet and stir to combine well. Pour cake batter into prepared springform pan. Set on center oven rack and bake 60-70 minutes. Press fingers gently on center of cake to test for firmness. If cake is not set, but edges are baked, lower temperature to 300 F [149 C] and bake in 3-5 minute increments until center is set.

While cake is baking brown butter and chill according to recipe directions.

Place cake on cooling rack, remove outer band of cake pan, and allow to cool completely. Finish making frosting while cake is cooling.

Browned Butter Cream Cheese Frosting

Frosting Ingredients

1/4 cup [57 g] unsalted butter
6 oz [170 g] cream cheese, room temperature
2 cups [250 g] confectioner’s sugar
1 teaspoons [5 ml] pure vanilla
1 tablespoon [15 ml] spiced rum (optional)
pinch sea salt

In a small stainless steel saucepan or skillet, melt butter over low heat and allow to simmer 15-20 minutes until deep golden brown and nutty in aroma. Transfer to heat-proof glass dish and chill until solid.

In the bowl of a stand mixer, or with a hand-held electric mixer, beat chilled browned butter that has been cut into pieces. Add softened cream cheese and beat until light and fluffy.

Sift confectioner’s sugar over cream cheese mixture. Beat to incorporate. Add vanilla, rum and sea salt; beat again. Frost cake as desired.