Italian Apple Cake

Image by Lina Volkmann

Ingredients – Serves 8

500g sweet apples (Pink Lady/Braeburn)

2 medium eggs

90g brown granulated sugar

110g plain flour (sifted) + extra for lining the tin

2 tsp baking powder

75ml milk (I like to use Soya milk)

Zest and juice of 1 medium lemon

Optional powdered sugar to top

22cm/9" cake tin

low calorie cooking spray

Pinch salt


  1. Preheat the oven to 180'C

  2. Peel and core your apples - cut into thin slices (sometimes I keep the skin on the apples but it is up to preference)

  3. Place the apple slices in a bowl and cover/mix with the lemon juice - place to one side

  4. Take your cake tin, spray all the sides and bottom with cooking spray - add 1 tbsp of flour and rotate the cake tin so it covers all of the cooking spray

  5. Add the sugar, eggs, lemon zest, salt to a bowl, whisk until the mixture doubles in size and is creamy (preferably use an electric whisk)

  6.  Add the flour, milk/soya milk, baking powder into the mixture and whisk on low until all incorporated

  7. Gently fold in 3/4 of the apples into the mixture and then pour into the cake tin

  8. Take the rest of the apples and place them on top of the mixture - put a little bit of pressure on them so they sink down slightly

  9. Cook in the oven for 35-40 minutes or until a fork can be inserted and comes out clean - cake should be golden brown

  10. Once cooled you can sieve powdered sugar on top. 


Serve on its own or with a dollop of 0% fat yoghurt and a side of berries!

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