Tribal Clash 2013 | Apple “Coffee” Cake & Upside Down Summer Berry Sponge



Wow, where do I start? I’m currently in a nice hotel in Reno just waiting for our flight home from the amazing PrimalCon Lake Tahoe 2013! I have so many things to write about but that’s for another post! I was supposed to briefly write about another event that took place at the end of August. Although it feels like it was eons away, it will always hold a special place in my heart: The Tribal Clash 2013.


The Tribal Clash was seriously an epic event, with brilliantly crafted WODs, squatting 50kg logs, ocean swims, tribal runs up and down huge hills through a trail run, running on shingle (hardest thing I’ve ever done!), tyre deadlifts, beam pull ups, the works! I learned that I’m not actually bad at running, and I’m actually not bad at all at swimming, either! I hadn’t swam since school, and I think I did really well! If improved my technique, who knows? That’s just another thing I need to learn to do with everything else!

The same team wants to go again with me next year, so hopefully we’ll be more prepared! We were first in every heat, which gave us a serious disadvantage. I believe we came 30th overall out of 100 teams; after the first day we were 12th. Not bad considering we had no strategy for any of the WODs and just winged it! Next year will hopefully be just, if not more, epic! 🙂




The reason I have chosen this particularly unhealthy recipe was because my mum made it that weekend (and the weekend before I believe!). She made a delicious apple cake with fresh apples from our garden, my grandmother’s garden and the garden of our local friends! 🙂 Actually, at PrimalCon, chef Rachel Albert demonstrated some delicious reecipes with apples – some I’ll definitely be trying soon and then posting on here! 🙂

The apple cake (which I’m quite proud of how the photos turned out; I really struggled at first, but think I got there in the end!) was used with a third less sugar than the recipe called for. In fact, I think a lot more of the sugar can be omitted. And of course, the apples can be subbed with various other fruits. The sponge was very soft, especially straight from the oven, and with double cream it was divine! This cake will make a great basis for other flavours and fruits! Great to take on picnics, good to give away, for impromptu coffees with friends, etc. It really is an all purpose cake, but the name sounds too plain! It should last for a few days and keep its springiness!

We tried it with berries following this simple fruit sponge recipe, and although it turned out really nicely, it wasn’t cooked in the middle. We tried it about three times, and each time the outside was starting to burn but the inside remained uncooked. I think a lower temperature fro longer *should* do the trick! You can see from the pictures above that the inside was rather “smushy.” But it was still really creamy in texture and super silky soft. Either way, it was delicious!

Apple “Coffee” Cake
Adapted from: BCC Good Food 1 and 2

Ingredients
For the cake:
• 125 g softened butter
• 80 g caster sugar
• 3 x eggs, beaten
• 50 g ground almonds
• 100 g self-raising flour
• 2 x large apples (i.e. the size of cooking apples), cut into chunks
• 75 g raisins or sultanas
• cinnamon

For the topping:
• 2 tbsp brown sugar
• 2 tbsp softened butter
• a handful of flaked almonds

Preparation
Heat an oven to 160°C. Beat all of the cake ingredients together in a bowl, and transfer to a silicon baking dish. Add the topping ingredients evenly to the top of the cake. You can even reserve some apple to do so, too! Pop into the oven for 50-55 minutes until a skewer/knife inserted into the middle comes out clean.

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