Spiced Apple Cake
October 02, 2018
"From Australian B.H.&G. Diabetic Living March/April 2018."
- TO SERVE
- Serving Size: 1 (79.8 g)
- Calories 185.6
- Total Fat - 7.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 13 mg
- Sodium - 177.7 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 1.6 g
- Sugars - 14.3 g
- Protein - 2.6 g
- Calcium - 10.9 mg
- Iron - 0.5 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg
Preheat oven to 160C (fan forced).
Spray a 20cm (base measurement) square cake tin with cooking spray and line tin with baking paper, allowing paper to overhand the sides.
Combine flours, sugar, bicarbonate of soda and mixed spice in a large bowl and add egg, egg white, melted margarine and mix until well combined and then stir in chopped apples.
Spoon mixture into prepared tin and bake for 45 minutes or until a skewer inserted into the cake comes out clean.
Set aside in pan for 10 minutes before transferring to a wire rack.
Meanwhile, melt the extra 1 tablespoon margarine in a large non-stick frying pan over medium heat and add sliced apples and cook, stirring often, for 8 to 10 minutes or until apples are tender and golden, adding 1 tablespoon water every 4 minutes and stirring until it evaporates.
Remove pan from heat and stir in maple syrup.
Cut cake into squares and top with the pan-fried apple slices and fruche and sprinkle with a little extra mixed spice if you like.
TIP 1 - You will need about 530 grams (about 5 apples) to give you 4 cups peeled and chopped apples and 170 grams (about 1 1/2) apples to give you 1 1/2 cups thinly sliced apples.
TIP 2- Keep cake in an airtight container in the fridge for up to 3 days.
Tips & Variations
No special items needed.