Apple: Exploring Local Heritage

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Bauldry Botanicals resides in Norfolk, and we are always interested to learn and connect with our roots. We had the pleasure of exploring an orchard in Blofield which specialises in traditional heritage varieties of Norfolk apples including Norfolk Beauty, Striped Beefing and The Blofield Russet dating back as early as the 18th century.

Connecting with how your food is grown is a great way to reestablish a link to our environment whether you grow your own in window boxes or visit farm shops and local communities. Not only will your recipes taste better, but they will be loved and shared with a deeper sense of the life cycle of each plant.

Living seasonally allows us to be centred in the moment, not longing for the future or disappointed by the things we can not change.

Not only are apples one of the most abundant fruits available but these versatile additions are rich in fibre and antioxidants. Consuming apples can improve gut and brain heath.

Why not explore the fruits local to your area or heritage varieties.

Whilst we reach the peak apple season in the Northern Hemisphere, why not try this simple vegan apple cake recipe.

vegan recipe using locally sourced heritage norfolk apples

Ingredients

5 cooking apples - local varieties and farmers market favourite always taste better!
250g plain all purpose flour
100g light brown soft sugar
80g caster sugar
2tsp baking powder
1/2 tsp bicarbonate of soda
60g ground almonds
1tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
160ml of plant based milk - We used oat
75g of plant based yogurt - We used soy
80ml of olive oil
Squish of lemon juice

Instructions or Guidelines

Preheat the oven to 180C/350F/Gas Mark 4. Grease a 20cm round tin (at least 6cm deep - to avoid it spilling!) and cover with parchment. We prefer to cut a piece for the base and then a long strip for the depth. But whatever works best for you.
Cut the apples into around 2cm chunks. If you are using frozen pieces - begin defrosting.
In a large bowl whisk (or politely ask a mixer to) 100g light brown soft sugar, 80g caster sugar, 2tsp baking powder, 1/2 tsp bicarbonate of soda, 250g plain all purpose flour and the cinnamon, cloves and nutmeg. Mix until there are no lumps.
Combine 160ml of plant based milk, 80g of plant based yogurt, 80ml of olive oil and lemon in a jug and slowly add to the bowl. Whisking until it reaches a smooth consistency.
Add the pieces of apple and gentle stir.
In the prepared baking tin spoon the mixture in, attempting to keep the apple pieces even throughout. No worries if some rise to the top, they will create nice peaks on your final cake!
Bake for around 1h20 or until a knife can be removed cleanly. Remember there are apple pieces in the cake, it is the batter section that we are looking to cook.
Leave to cool for around 20 mins, on until it is cool to touch. Smile, breathe in the aroma and feel the warm glow of having baked a fantastic cake. To share or to indulge - No judgement here.

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Whilst exploring the orchard we had the opportunity to visit several colonies of honey producing bees and we thought what better way to combine our day than to use a little bit of our natural unpasteurised honey to create the topping. Add a tiny bit of water to the honey and stir until you have your desired consistency. More water for a light glaze and a little thicker for a drizzle. We then sprinkled flaked almonds on top of this cake, but edible flowers or broken nuts work beautifully too. Of course if you are vegan, agave or maple syrup would be a great substitute.

exploring local traditional honey bees in norfolk by co founder rebecca bauldry

We would love to know if you tried this simple vegan apple cake or explored a local grower or varieties in your area.

May your week be filled with smiles and sunshine and all the little moments that make life beautiful

Rebecca + The Bauldry Botanicals Family

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