Apple and almond upside-down cake
Serves: 10 (makes 10 slices)
Time to make: 40 mins
Hands-on time: 15 mins
Total cost: $9.40 / $0.94 per serve
(at time of publication)
Ingredients
- 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 skim milk
Instructions
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.
Variations
Make it gluten free: Use gluten-free baking mix.
Nutrition Info (per serve)
-
Calories 134cal
-
Kilojoules 560kJ
-
Protein 4g
-
Total fat 4g
-
–Saturated fat 0g
-
Carbohydrates 20g
-
–Sugars 10g
-
Dietary fibre 2g
-
Sodium 120mg
-
Calcium 40mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
