Apple Beet Smash Cake Recipe By Tasty

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GâTEAU INVISIBLE (INVISIBLE APPLE CAKE) RECIPE BY TASTY



Gâteau Invisible (Invisible Apple Cake) Recipe by Tasty image

Here's what you need: apple, eggs, sugar, milk, butter, all-purpose flour, sliced almond, sugar, butter, heavy cream

Provided by Rie McClenny

Categories     Desserts

Yield 5 servings

Number Of Ingredients 10

2 lb apple, such as Fuji or Pink Lady
2 eggs
½ cup sugar
½ cup milk
1 tablespoon butter, melted
¾ cup all-purpose flour
sliced almond, to taste
½ cup sugar
1 tablespoon butter
½ cup heavy cream

Steps:

  • Make the Gâteau Invisible: Peel the apples and remove the cores. Slice them very thinly.
  • Preheat the oven to 350˚F (180˚C).
  • In a medium bowl, whisk the eggs and sugar until pale. Add the milk and melted butter and mix well.
  • Sift in the flour and combine. Add the sliced apples. Using a rubber spatula, coat the apples well with the batter.
  • Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. Top with sliced almonds.
  • Bake for 40 minutes. Cover with a foil and bake another 10 minutes.
  • Let cool, then remove the cake from the pan.
  • Make the butter caramel sauce. In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them.
  • Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!).
  • Pour the caramel over the cake and serve.
  • Enjoy!

Nutrition Facts : Calories 454 calories, Carbohydrate 71 grams, Fat 18 grams, Fiber 4 grams, Protein 7 grams, Sugar 48 grams

APPLE BEET SMASH CAKE RECIPE BY TASTY



Apple Beet Smash Cake Recipe by Tasty image

The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!

Provided by Jenny Best

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 11

2 shredded beets
⅓ cup applesauce
1 banana, small
⅓ cup coconut sugar, optional
⅓ cup oat milk
3 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 ½ cups all purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon cinnamon
⅛ teaspoon salt

Steps:

  • Preheat the oven to 350°F.
  • Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
  • Mix the applesauce, banana, shredded beets and coconut sugar itogether. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
  • Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
  • In a separate mixing bowl, whisk together the flour, baking powder, Ceylon cinnamon, and salt.
  • Add the dry ingredients to the bowl with the wet ingredients all at once. Use a spatula to stir until combined and no streaks of flour remain. The batter will be sticky and thick.
  • Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
  • Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
  • Cool and serve!

Nutrition Facts : Calories 93 calories, Carbohydrate 21 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 10 grams

BEET-APPLE MASH



Beet-Apple Mash image

This is a side dish that's so tasty straight up, you can save the butter and cream for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
5 large beets, trimmed, peeled, and cut into 3/4-inch chunks
2 Granny Smith apples, peeled, cored, and quartered
1 teaspoon coarse salt
Pepper

Steps:

  • Heat oil in a large pot over medium heat. Add beets, apples, and salt. Cover, and cook, stirring occasionally, until partially tender, about 16 minutes. Uncover, and cook until liquid has mostly evaporated, about 4 minutes. Add 2 cups water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, 20 to 25 minutes. Mash with a potato masher. Season with pepper.

APPLE STACK CAKE RECIPE BY TASTY



Apple Stack Cake Recipe by Tasty image

Here's what you need: dried apple, brown sugar, ground cinnamon, ground ginger, ground nutmeg, water, all-purpose flour, baking powder, baking soda, salt, cinnamon, unsalted butter, granulated sugar, large eggs, molasses, buttermilk, powdered sugar

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 17

1 lb dried apple
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
4 cups water
5 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ cup unsalted butter, 1 1/2 sticks, room temperature
1 cup granulated sugar
2 large eggs
1 cup molasses
1 cup buttermilk
powdered sugar, for serving

Steps:

  • Make the apple filling: Combine the dried apples, brown sugar, cinnamon, ginger, nutmeg, and water in a large pot over medium-high heat. Bring to a light boil, then reduce the heat to low. Cook for 30 minutes-1 hour, or until the apples are tender and have absorbed the liquid.
  • Mash the apples with a potato masher until no large chunks remain. Remove from the heat and let cool.
  • Make the cake: In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  • In a separate large bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs and molasses, and whisk until fully incorporated and the mixture is light brown.
  • Add ⅓ of the flour mixture to the wet ingredients and fold with a spatula until fully incorporated. Add half of the buttermilk and stir until fully combined. Continue alternating with the remaining flour and buttermilk, fully incorporating each addition before adding the next. The batter will be thicker than a traditional cake batter.
  • Chill the cake batter for 30 minutes.
  • Preheat the oven to 350˚F (180˚C). Grease as many 9-inch (22-cm) cake pans as you have and line with parchment paper.
  • Dump the cake batter onto a floured surface and dust with more flour. Pat into a rectangle, then divide into 5 equal pieces.
  • Transfer a piece of cake batter to a prepared pan and pat into an even layer. Bake for 12 minutes, until firm. Repeat with the remaining layers. Let cool completely.
  • To assemble, add a cake layer to a serving plate and top with a layer of apple filling. Spread evenly. Repeat with the remaining cake layers and filling.
  • Wrap the cake in plastic wrap and chill for 24 hours.
  • Dust the cake with powdered sugar, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 111 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, Sugar 61 grams

BLACKBERRY PARSNIP SMASH CAKE RECIPE BY TASTY



Blackberry Parsnip Smash Cake Recipe by Tasty image

The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!

Provided by Jenny Best

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 13

1 parsnip, medium
¾ cup fresh blackberry, quartered
⅓ cup applesauce
1 banana, small
⅓ cup greek yogurt
3 tablespoons unrefined coconut oil
⅓ cup coconut sugar
1 ½ teaspoons orange zest
1 ½ teaspoons vanilla extract
1 ½ cups all purpose flour
3 teaspoons baking powder, (make sure it's fresh and not expired or stale)
⅛ teaspoon ground cardamom
⅛ teaspoon salt

Steps:

  • Preheat the oven to 350°F.
  • Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
  • Mix the parsnips, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you're using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
  • Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
  • In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
  • Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain. Now add the blackberries, and use the spatula to stir and mash them into the batter. .
  • Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
  • Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
  • Cool and serve!

Nutrition Facts : Calories 127 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 10 grams

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