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Lemon Kiwi and Apple Loaf Cake

This cake is a great dessert with lemon flavor. It is moist and really easy to make. I have chosen to mash my fruits mixture (or purรฉe) because my children don’t like big chunks of fruits in the cake. This is a great cake for picky eaters who don’t consume fruits regularly.

Cook the cut apples in a little water for 10 to 15 minutes until they are soft.
Add kiwis to the apples along with honey and cook for 2 more minutes.
Mash the apple kiwi mixture , using a fork or just put them in a blender to obtain a purรฉe.
Prepare the cake batter.
The zests and juices of lemons and orange added to the batter makes the cake fragrant and lemony.

Pour the batter in a loaf pan and bake in a 350ยฐF preheated oven for about 1 hour.
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Course Dessert
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Author LDS’s Mom

Ingredients

  • 1 big apple or 2 medium ones
  • 2 kiwis
  • Zest and juice of 1 orange
  • Zest and juice of 2 lemons
  • 1 tbsp honey
  • 1 cup granulated sugar
  • ยผ cup chocolate sprinkles
  • ยฝ cup vegetable or canola oil
  • ยฝ cup milk (any type)
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ยฝ tsp salt
  • 4 eggs
  • Water
  • 1 tbsp butter at room temperature to butter the pan

Instructions

  1. First of all, peel the apple and cut it small.

  2. Put the cut apple in a saucepan and add water to cover it.
  3. Place the saucepan over medium heat and cook for about 10 to 15 minutes until the apple is soft.
  4. Add the peeled and cut kiwis along with the tablespoon of honey. Let cook for 2 more minutes. The water should be absorbed completely. Let cool.

  5. Mash (or purรฉe if you like) the apple kiwi mixture if you don’t like big chunks of fruits in your cake (you can simply use a folk to do that).

  6. Preheat oven to 350ยฐF.

  7. In a bowl, mix the flour, baking powder and salt. Set aside.

  8. In a bowl of a stand mixer whisk the eggs and sugar until fluffy (you can use a wooden spoon if you don’t have a stand mixer).

  9. Add the mashed or purรฉed fruits (apple kiwi) and whisk for 2 to 3 minutes.

  10. Add the oil slowly while constantly whisking, then add the milk and whisk more.

  11. Add the juices and zests of the orange and lemons.
  12. Add the chocolate sprinkles and whisk for 2 minutes.

  13. Pour in the flour mixture and mix well with a wooden spoon until just combined.

  14. Slightly butter a 9โ€x5โ€ loaf pan.
  15. Pour the batter in the loaf pan.
  16. Bake for 1 hour or until a toothpick comes out clean if inserted in the middle of the cake.
  17. Let cool completely.

  18. Enjoy.

Recipe Notes

  • I have used ยฝ cup of orange lemon juice in this recipe.
  • I have used 1 and ยผ cups of the pureed fruits (apple and kiwis) in this recipe.
  • You can replace the orange with lemon.

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๐Ÿ‡ฒ๐Ÿ‡ฆ Moroccan Bread- Batbout

Batbout ( ุจุทุจูˆุท), also known as Mkhamer, is a small Moroccan bread that looks like almost the English muffin. Some people consider it as a Moroccan pita bread.

 It is made of few ingredients. Some recipes call out for flour only and others use a mixture of flour and fine semolina. The amount of semolina or flour varies from one recipe to another.

I usually make the batbout without measuring anything but for the purpose of writing this recipe, I measured everything.

Batbout is very good for breakfast with jelly, butter, honey, cream cheese,…etc
It is excellent as an appetizer or even lunch or dinner while filled with a variety of sandwich fillings. Batbout is a bread, it can be eaten with almost anything.

This traditional bread is mostly present on the Ramadan table. It can be made ahead of time and can freeze easily.
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Moroccan Traditional bread – Batbout

Course Bread
Cuisine Moroccan
Keyword batbout, mkhamer
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 15
Author LDS’s Mom

Ingredients

  • 1 cup fine semolina
  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp granulated sugar
  • 1 tsp dry active yeast
  • 1 tsp olive oil plus more
  • 2 1/2 cups to 3 cups warm water (more or less)

Instructions

  1. In a bowl of a stand mixer, sift the flour, semolina and salt. Mix with a spoon.

  2. Add yeast and sugar.

  3. Add warm water, start with 1 cup.

  4. Use a hook attachment on the stand mixer to knead the dough while adding water, a little at the time.

  5. Knead the dough for about 5 minutes. Once it is soft, stop adding the water. Depending of your semolina and flour, you may need more or less water. In this recipe I have used about 3 cups water.

  6. The dough becomes smooth and a little sticky. You may choose to not have a sticky dough by adding less water.

  7. Oil your hand with 1 teaspoon olive oil and gather the dough into a ball.

  8. Cover the bowl with kitchen towel and let the dough rest for 5 minutes.

  9. Put fine semolina on your working board and dump the dough on it. Deflate it.

  10. Form small balls of dough (the size is your choice).

  11. Cover the balls of dough with kitchen towel and let rest again for 5 minutes.

  12. Roll out each ball into a small disc of about 1/8 inch thick. Use fine semolina while rolling out the balls.

  13. Place the dough discs on a clean kitchen towel. Coverย and let rise for at least 1 hour or until almost doubled in volume.

  14. Place a griddle or a large non stick pan over medium heat and cook the bread or batbout in batches. You may need to reduce the temperature to low if the batbout or bread starts to burn. The bread puffs up as it cooks and forms a pocket.

  15. Make sure to clean the griddle or the pan as there is some semolina in it.

  16. Cook both sides until golden. Make sure to cook the edges.

Recipe Notes

  • If you want your bread or Batbout to have the same size, just roll out the dough into thin big disc and cut out small discs with a round cookie cutter or even a cup.
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