Apple and Pecan Cake (or muffins)
To celebrate World Localisation Day this year I made some especially hyper local Apple and Pecan Mini Muffins to share at Replenish with our customers. The concept of World Localisation Day is to promote awareness and support of our local food systems. Beside each ingredient is the distance the ingredient travelled to us here at Replenish. It was an interesting exercise - the original recipe has sugar instead of honey but using sugar as the sweetener would have added thousands of kilometers to the end total.
This recipe is taken from our copy of The Commonsense Cookery Book (1975) it was originally an Apple Cake recipe which I have altered slightly to reflect local ingredients and of course I cooked mini muffins instead of a whole cake. x
Ingredients
1/2 cup Butter (153km - from Capel)
1/2 cup Honey (2.8km - from Piesse Brook)
2 Eggs (8km - from Bickley)
2 1/2 cups Self Raising Flour (253km - from Eden Valley, Dumblyoung)
3 Apples stewed (8km - Bickley)
1/2 cup Pecans (6.2km - Carmel)
Total km travelled 431km
Method
Preheat oven at 180 degrees Celsius and grease your cake pan or muffin trays.
Cream Butter and Honey.
Add well beaten eggs and then the cooked apples.
Stir in lightly the sifted flour (I found this was quite dry to start with but persevere it will come together).
If making muffins fill the cups until just even with top level then place a pecan on each muffin. If making a whole cake sprinkle pecans over top of cake.
Bake in the oven for 20 to 30 mins for a whole cake or 10 to 15 mins for muffins.
They are cooked when golden and a skewer comes out clean. Cool on a rack. Enjoy.
