Low-fat apple cake

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Makes 1 large or 3 small cakes

2 eggs

115g light brown sugar

1 tsp vanilla extract

Zest of 1 lemon, grated

A pinch of salt

130g plain flour (or use plain gluten-free flour), sifted

75ml low fat milk

3 tsp baking powder

100g walnuts, chopped

500g apples (Pink Lady or Granny Smith), peeled, cored and thinly sliced

 

  • Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and flour a 22cm round cake tin and set aside.
  • Place the eggs, 100g of the sugar, vanilla, lemon zest and salt in the bowl of a stand mixer and beat until thick and creamy.
  • Add the flour, baking powder and milk and beat until well combined.
  • Add the chopped walnuts and two thirds of the apples to the batter and mix with a wooden spoon or a spatula. Transfer the batter to the prepared tin.
  • Arrange the remaining apple slices over the top of the batter and sprinkle with the remaining tablespoon of brown sugar.
  • Bake in the oven for 35 minutes or until a toothpick inserted into the center comes out clean.

 

Per serving:
173kcals, 5.9g fat (0.6g saturated), 27.7g carbs, 16.1g sugars, 4.4g protein, 2.4g fibre, 0.029g sodium

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