Recipe Week II: Apple and Courgette Spelt Cake with Crumble

For a lot of us when we think of fall we immediately think apples. Apples are my favorite fall time fruit and go perfectly in almost anything; stuffings, soups, but mainly desserts!! Today we bring you an amazing apple and courgette recipe from Little Upside Down Cake.


Recipe and Photography by Sanda Vuckovic Pagaimo of Little Upside Down Cake


200g courgettes
50g apple, peeled and cored
2 eggs, separated
125ml olive oil
225g spelt flour
2tsp baking powder
1/2 tsp bicarbonate of soda
50g maple syrup
100g coconut sugar
1/2tsp all spice
1tsp vanilla sugar
pinch of salt

70g spelt flour
65g soy margarine
55g roasted hazelnut and almonds, roughly chopped
35g spelt flakes
60g coconut sugar


Preheat the oven to 180ºC.
Grease and flour a 24cm loose-bottomed cake tin.

Start by grating the courgettes and apple. Squeeze out the excess moisture.

In a large mixing bowl, beat the egg yolks and oil with an electric hand mixer for about 4 minutes until smooth and creamy. Add the flour, baking powder, bicarbonate of soda, the maple syrup, sugar and grated apple and courgettes. Fold gently until well combined.

In a separate bowl, whisk the egg whites with a pinch of salt. Fold the whites into the cake mixture, ensuring they are thoroughly incorporated.

Scrape the mixture into the prepared tin, level the top with the back of a spoon or palette knife.

In the meantime make the crumble. Put all the ingredients in a large bowl and rub using your fingertips to create a crumble mixture. Sprinkle the mixture over the cake and bake in the preheated oven for 40-50min (be careful not to burn the crumble top).

Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

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