Culinary Cannabis

Apple cake story
When fall rolls around, you can keep your pumpkin spice “everything” and just give me a juicy, crisp and
flavorful apple. Apples are definitely the star of this cake, which came to me from my Aunt Gert.
I’m certain Aunt Gert never infused her apple cake and I’m pretty sure she wasn’t using cardamom and
fresh lemon juice. This was the 60’s after all. Well come to think of it, maybe Aunt Gert WAS using cannabis infusing oil
her cake….It was the 60’s over all.
This cake works best with a firm, tart apple such as Granny Smith or Braeburn. I sometimes also use a
combination of white granulated sugar (1 cup) and brown sugar (1/2 cup).
The cake bakes at a lower temperature (325F) than most for a longer length of time. The reason for this
is that the apples will give off a fair amount of ‘juice’ which needs to be evaporated for the cake to cook
completely.
When it comes to serving, your imagination is the only restraint. A light dusing of powdered sugar is
simple and classic. For a liƩle more pizzaz, try purchased caramel sauce and diced apples (tossed in
lemon juice to prevent browning) and some additional chopped walnuts. If you are using fresh diced
apples, I would decorate each piece as it is served unless you plan to use the encore cake at one Ɵme, as
the apples will eventually brown, even after tossing in lemon juice

Ingredients:

13/4 cups sugar
1 ½ cups cannabis infused vegetable oil
3 eggs
3 cups flour
1 ½ t baking powder
½ t baking powder
2 t vanilla extract
3 t cinnamon
1 t cardamom
½ t nutmeg
Pinch of salt
Zest and juice of 1 lemon
1 cup chopped, toasted walnuts
4 c peeled, sliced or diced apples (about 3 large apples)
Options for serving:
Powdered sugar
Purchased carmel sauce
Diced apples tossed in lemon juice to prevent browning
Chopped walnuts
Preheat oven to 325F. Grease 9×13 pan and set aside.
In large bowl, combine oil, sugar, eggs, vanilla & lemon juice and zest mix until well combined.
In a different bowl, combine dry ingredients and stir to combine. Add dry ingredients to wet ingredients
and stir until just combined. Add apples and walnuts and stir to combine. Batter will be very thick.
Pour batter into the greased 9×13 pan and back for approximately 45-55 minutes. The cake is done
when a tester inserted in the center of the cake comes out with only a few moist crumbs. Cool completely in pan.

Cake can be sliced and eaten as is , or once completely cooled can be decorated with powder sugar, or Carmel syrup.

Culinarily Yours in Cannabis,

Mary Ann