Apple and almond upside-down cake
(at time of publication)
- 2 Granny Smith apples, peeled, cored, sliced in quarters
- 2 tablespoons liquid honey
- 1 cup apple sauce
- ½ cup Splenda (sweetener)
- ½ teaspoon baking soda
- 1 cup self-raising flour
- 70g ground almonds
- 1 teaspoon vanilla essence
- 100ml trim milk
1 Heat oven to 180°C. Lightly grease and line a 21cm-round springform cake tin with baking paper.
2 Cut apple quarters in thin segments (5 segments from each quarter). Place in a pan with enough water to cover apples. Simmer for 3-4 minutes until apples are soft but not mushy. Drain and leave to cool. Once cooled, arrange slices in a pinwheel pattern on cake tin base. Drizzle with honey and set aside.
3 In a bowl, mix apple sauce and Splenda. Stir in baking soda, flour, almonds, vanilla and milk. Do not over-mix or cake texture will be heavy and tough. Pour mixture into cake tin on top of cooked apples. Bake for 25 minutes until golden on top. Leave to cool and store in an airtight container for up to 2 days, or serve warmed with reduced-fat yoghurt.
Make it gluten free: Use gluten-free baking mix.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 0g
Dietary fibre 2g
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