As promised, here it is - my recently refined recipe for Low Fat Apple and Cinnamon Cake. I tested this recipe again on the weekend with a few minor adjustments, and used my family as guinea pigs. Dads reaction, after two pieces was ‘I really like it. I mean, I really like it’. Oh, good so you do actually like it, not just saying that you like it. Funny, funny man. But yes, he did really enjoy it. And with the minor adjustments made to the first attempt recipe, I now bake this in a loaf tin. It has a very moist consistency (think banana bread) and is perfect toasted with butter.
Ingredients
2 apples (Granny Smith) peeled and grated
½ Cup of all purpose flour
½ Cup of whole wheat flour
1 cup quick oats
2/3 cup brown sugar
½ teaspoon baking powder
½ teaspoon bicarb soda
Pinch of salt
1 ½ teaspoon cinnamon
¼ fat free milk
1 cup plain, fat free yoghurt
2 tablespoons apple sauce
2 egg whites
1. Pre heat oven to 180c. Line a loaf tin with baking paper.
2. Sift flour, baking powder, bicarb soda and cinnamon into large mixing bowl. Add brown sugar, salt and oats, mix.
2 apples (Granny Smith) peeled and grated
½ Cup of all purpose flour
½ Cup of whole wheat flour
1 cup quick oats
2/3 cup brown sugar
½ teaspoon baking powder
½ teaspoon bicarb soda
Pinch of salt
1 ½ teaspoon cinnamon
¼ fat free milk
1 cup plain, fat free yoghurt
2 tablespoons apple sauce
2 egg whites
1. Pre heat oven to 180c. Line a loaf tin with baking paper.
2. Sift flour, baking powder, bicarb soda and cinnamon into large mixing bowl. Add brown sugar, salt and oats, mix.
3. In a separate bowl whisk together yoghurt, apple sauce, milk and egg whites.
4. Gently mix wet and dry ingredients until just combined. Do not over mix.
5. Stir in apple.
6. Bake for approximately 30 minutes or until a skewer inserted into the cake comes out clean.
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