How to resist a Morning glory cake? The name would be enough, which makes us wake up with a smile in our mouth, like in a good American romantic film. Then when you read the ingredients – carrots and fresh fruit – and it becomes truly irresistible.
I admit that I had never heard of this cake, but it seems that there are “original” recipes and then all the variations on the theme. I found the SmittenKitchen variant and created my own version. I say this to invite you to do the same. As the author of the blog says, this is a cake that lends itself to various changes. Change the fruit used (I used pears instead of pineapple because I had them at home), make it your own, with the only precaution to always do the toothpick test before removing it from the oven, because different ingredients may have different cooking time.
I added the pumpkin seeds above, but I admit they don’t make any difference. There would also be icing sugar, but nothing. It is a cake that remains soft and moist until the last piece.
- 5.3 oz of grated apples
- 4.2 oz of grated carrots
- 2.8 oz of pears
- 1 oz coconut flour
- a couple of tablespoons of dehydrated fruit (raisins or other) – optional
- grated zest of one lemon
- 3.5 oz of brown sugar
- 4 oz oil
- 2 large eggs
- 1/2 tsp of ginger powder
- 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 5.6 oz all-purpose flour
- Turn on the oven at 356°F / 180 ° C.
- Line a 20 x 20 cm baking tray with parchment paper.
- In a large bowl, mix the apple, carrot, pear, dehydrated fruit (if you use it), lemon zest, sugar, and oil. Add the eggs and mix well.
- Add the spices, salt, baking powder, and baking soda and mix very well.
- Add the flour and mix only the time necessary to ensure that it disappears in the dough.
- Pour the mixture onto the pan and level the surface. Add pumpkin or flax seeds, or nothing.
- Bake for 30/35 minutes or until, inserting a toothpick, it comes out clean.
- Let it cool in the pan and then cut it into squares.
- Buon appetito!