After a walk on the beach where I found several trees full of the intense yellow beautiful sea buckthorn... and later going though the backyard of my sisters house surrounded with old apple trees and wild blackberries I just had to make this mix of savoury sweet and sour in an autumn cake!
When we start picking sea buckthorn in the early autumn we normally cut off small branches, which will grow back next year, and then I put them in the freezer overnight, cause then it is very easy to take off all the yellow berries without damaging them - like taking pearls of a string!
I like to collect lots of them to be able to use from them during winter. After separating them from the branches I keep them in the freezer packed in a foodwrap during the whole winter using them right from the freezer adding them to cakes, snack bars etc. They give a crunchy fresh and sour flavour, using just a few in a cake!
When baking we normally go for glutenfree. In this cake we use almonds as the base. This cake is not very sweet, so if you like a sweeter cake, you can add some coconut sugar in the mass or sprinkle it over the apple on the top before baking it.
2 cups almonds made to flour
1/2 cup maple syrup
8 spoon coconut oil
1 teaspoon vanilla powder
1 teaspoon cinnamon
1 teaspoon glutenfree baking powder
1 teaspoon psillum HUSK
1. Soak almonds overnight.
2. Turn on the oven at 180 g. C. Blend almonds to flour and mix well will all other ingredients.
3. Place parchment paper in a round baking pan and spread the mass to cover the bottom of the pan.
3. Decorate the cake as you wish with apples, black berries and sea buckthorn.
4. Bake for approx. 30 minutes. Let cool down and if you like the white snowy look, you can sprinkle white powdered sugar on the cake before serving.
This cake, being glutenfree, is not as airy as non-glutenfree cakes and it makes a delicious combination with either whipped cream or ice-cream.