Apple and boysenberry cake
(at time of publication)
- 2 apples, peeled, cored, sliced in thin segments
- 1 cup frozen boysenberries
- 2 eggs
- ½ cup castor sugar
- ½ cup oil
- 1 teaspoon vanilla extract
- 1 cup self-raising flour
- 1 teaspoon baking powder
- ½ cup self-raising flour
- 1 teaspoon castor sugar
- 3 teaspoons reduced-fat spread
1 Preheat oven to 180°C and line a square baking tray (20.5cm x 20.5cm x 4.5cm) with non-stick baking paper. Arrange apples and boysenberries on base of tray.
2 In a small bowl, combine all crumble ingredients and rub between fingers until they resemble breadcrumbs. Sprinkle on top of fruit and set aside.
3 In a large bowl beat eggs and sugar until light and fluffy (about 5 minutes). Slowly add oil and vanilla and continue to mix. Sift flour and baking powder and fold into mixture carefully.
4 Pour mixture on top of crumble and bake in oven for 35-40 minutes, or until golden brown on top.
5 Remove from oven, leave to cool, invert and slice in 20 pieces. Store in an airtight container for up to 3 days.
- Use frozen blueberries or raspberries, if desired.
- Make it gluten free: Use gluten-free flour and baking powder.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1g
Dietary fibre 1g
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