We are literally drowning in apples this year. We have already filled the freezer with applesauce, which will later be used for apple trifle and yesterday we juiced the remaining apples. When you juice you get a lot of pulp and it really annoyed me to let that go to waste. This time I tried putting it in a cake. I used this Rivercottage recipe for Beetroot Brownie and simply replaced the beetroot with apple pulp. The apple pulp is a little dry compared to freshly blended beetroot, so to compensate I added 1 dl. of water (3 fl oz) to the pulp during blending. Even when I know there is apple in this recipe, the taste is still only that of great brownie.
Tip: Freshly squeezed juice should be consumed pretty fast, but if you freeze it in cleaned milk cartons, it will last several months. For apple juice you might consider adding a little bit of lemon juice to reduce discoloration due to oxidation.