Apple rye cake

Its the season for apples from the village! I visited my boy’s grandma at her village and the place was an apple wonderland. So many apples and of different varieties and the best part is that they are all homegrown with zero preservatives! They might not be as perfectly shaped as what we see at the supermarket but they definitely tastes ten times better. I am kicking myself for not taking a picture of the glorious apple wonderland. Anyway I am on work leave this week so I have a lot of free time . With nothing to do and a whole lot of apples sitting at home, I decided to a bake a cake. And did I mention that the apple juice used in this recipe is also homemade? Seriously all these homemade stuff are getting to me and I am loving Lithuania so much!



1.5 cups rye flour
3 red apples (skinned, cored and cubed)
3 tbsp melted butter (browned)
1 banana (mashed)
2 tbsp brown sugar
1/2 cup sugar
1/8 cup apple juice
1 tsp baking powder
2 eggs
1 tbsp cinnamon powder



1) In a bowl, mix the cubed apples , 1/2 tbsp cinnamon powder and brown sugar. Allow it to sit while preparing the batter.

2) Combine the mashed banana, white sugar , apple juice , eggs and melted butter in a large bowl. Stir till well-combined.

3) Mix the baking powder and 1/2 tbsp cinnamon powder into the rye flour. Add the wet ingredients into the dry mixture and stir till well-combined.

4) Line a baking pan with baking paper and pour half the batter into the pan. Layer it with half of the apples before pouring over the remaining batter followed by the remaining apple. So basically its batter, apple, batter , apple. Do remember to gently press in the apples on the top into the batter to ensure that it sticks after baking.

5) Bake it at 175 degrees for 90 minutes or till an inserted fork comes out clean


Stained glass jelly

I try to eat clean most of the time but sometimes just to remind myself that I am human , I indulge a little. I have fond memories of my grandma signalling to me from the kitchen when I was a kid. And I knew exactly what to expect. It would always be the contrabands like sweets, jellies or other goodies. I was allergic to artificial food colouring when I was young and had massive weird lumps whenever I had food with too much colouring. But I would remember those tiny jelly cups which were so colourful. More than that, I remember my grandma’s love. It really does make me miss her a lot. Now that I am all grown up, I have outgrown the allergy. But she is no longer around to offer me those jelly cups . 



3 packets jelly powder ( Do not use Konnyaku jelly powder as it way too hard. I used a soft jelly powder from Phoon Huat)
1 can condensed milk
3 teaspoon gelatin
3/4 cup boiling water
1/4 cup room temperature water



1) Prepare the jellies in three separate bowls based on the instructions given on the packaging





2) After the jellies have formed , cut it into cubes and place all the jellies in one huge bowl. Put it back into the refrigerator.

3) Add the gelatin into 3/4 cup of boiling water. Mix till the gelatin has dissolved before adding in the room temperature water.

4) Mix the condensed milk into the water and allow it to cool completely before pouring it into the bowl with the cubed jellies. This is crucial as the mixture might melt the jellies if it is too warm. 

5) Place the bowl back into the refrigerator and the jelly should form after about 5 hours.