Italian Apple Cake
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
Preheat the oven to 180'C
Peel and core your apples - cut into thin slices (sometimes I keep the skin on the apples but it is up to preference)
Place the apple slices in a bowl and cover/mix with the lemon juice - place to one side
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
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)
Add the flour, milk/soya milk, baking powder into the mixture and whisk on low until all incorporated
Gently fold in 3/4 of the apples into the mixture and then pour into the cake tin
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
Cook in the oven for 35-40 minutes or until a fork can be inserted and comes out clean - cake should be golden brown
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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