Double Dutch Apple Cake

Here's another use for juicer pulp - this time apple and carrot!

Double Dutch Apple Cake

1 ½ cups of apple and carrot pulp (from juicing)

1 cup of self-raising flour

1 cup of dried fruit (sultanas work very well in this.)

1 cup of strong black tea (you can substitute other liquids if you prefer: milk/juice, etc.)

½ cup of sugar (I like to use soft brown.)

½ teaspoon of baking powder

Keep to these proportions for a successful cake. I usually make double this quantity since making juice for a couple of glassfuls produces roughly twice as much pulp as this recipe requires.

Double up for a good ½ lb loaf-sized cake.

If you want a lighter cake, try adding a bit of lemon juice.

You can use any fruit pulp with this recipe. Citrus fruits will rise more as they will react with the baking powder, but make sure you remove as much pith as possible otherwise the cake will be a bit chewy.

Mix everything together with a wooden spoon (mixture will be a bit sloppy.)

Transfer to a cake tin (I use a ½ lb loaf tin) and cook for about an hour at 175°C.

I always use silicone baking 'tins' as it means I don't need to add any fat to grease them. I place the silicone inside a metal tin, or on a baking tray, to make it easier to lift in and out of the oven. A silicone loaf tin holds its shape better inside a metal loaf tin too.