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This apple cocoa cake is a delicious and healthy alternative to traditional cakes, especially when served with a refreshing mango tea. The cake is moist and light thanks to the pureed apples, and the mango tea provides an exotic contrast. The combination of sweet apples, cocoa and the light citrus note of the tea makes this recipe a real treat!
Ingredients:
For the apple cocoa cake:
4 medium-sized apples (approx. 600 g | 21 oz) – sweet apple varieties such as Fuji, Gala or Honeycrisp offer the best sweetness and texture.
4 large eggs – provide structure and moisture in the batter.
5 tablespoons unsweetened cocoa powder (35 g | 1.2 oz) – for the chocolatey taste and color.
1 teaspoon baking powder – helps the cake rise nicely.
Olive oil – for greasing the baking pan.
For the mango tea:
2 lemons - cut into pieces for a refreshing, citrusy note.
1 tablespoon freeze-dried mango - gives the tea a tropical flavor.
2 tablespoons black loose leaf tea - for the tart base of the tea.
1 liter (4 cups) boiling water - for brewing the tea.
Method:
1. Make the cake:
Preheat the oven:
Preheat the oven to 180 °C (360 °F) and grease a silicone loaf pan with a little olive oil.
Prepare the apples:
Peel and core the apples before cutting them into medium-sized pieces. For a particularly fine result, you can puree the apples in a blender.
Make the dough:
Put the sliced apples in a blender and puree until smooth.
Add eggs, cocoa powder and baking powder and mix well until you have a homogeneous dough.
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