Spiced apple and blackcurrant spongeReviewed by our expert panel
(at time of publication)
- 150g reduced-fat spread
- ½ cup soft brown sugarlight brown cane sugarX
- 2 eggs
- ½ teaspoon ground mixed spice
- ½ cup ground almonds
- 2 tablespoons LSA
- 1 cup self-raising flour
- 1 teaspoon baking powder
- ⅓ cup trim milk
- 1 cup frozen blackcurrants
- 2 apples, peeled and sliced
- To serve
- 1 teaspoon icingfrostingX sugar, sifted
- ½ cup low-fat natural yoghurt
- mint sprigs
1 Line base and sides of slow cooker with non-stick baking paper. Preheat to high.
2 Cream spread and sugar together. Beat in eggs with mixed spice. Fold in almonds, LSA, flour and baking powder.
3 Stir in milk. Carefully fold in blackcurrants. Spoon into the slow cooker and flatten surface with a knife. Add apple slices to the sponge, pressing down lightly.
4 Cover with lid and bake for 2 hours 10 minutes. Switch off cooker and leave sponge to cool for 20 minutes. Remove from baking paper and leave to cool further.
5 Serve with a sprinkling of icing sugar and low-fat yoghurt.
Make it gluten free: Use gluten-free flour and check mixed spice, baking powder and icing sugar are gluten free.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 2g
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