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Cinnamon, Apple And Walnut Cake

A recipe from the Good Food collection.

Ingredients

Cinnamon, Apple And Walnut Cake
Cinnamon, Apple And Walnut Cake
canola oil spray
250 g (9 oz/1⅔ cups) stoneground self-raising flour
2 tsp ground cinnamon
½ tsp baking powder
55 g (2 oz/½ cup) ground almonds
5 g (⅛ oz/¼ cup) sucralose (or caster (superfine) sugar,see Hints)
2 apples, peeled, cored and diced
60 g (2¼ oz/½ cup) chopped walnuts
2 eggs
125 ml (4 fl oz/½ cup) buttermilk
140 g (5 oz/½ cup) unsweetened apple purée
2 tbs canola oil

Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Spray a 23 cm (9 in) round cake tin with oil, then line the base with baking paper.
  2. Sift the flour, cinnamon and baking powder into a large bowl, then return any husks to the bowl. Stir in the ground almonds and sucralose, then the diced apple and chopped walnuts.
  3. Whisk together the eggs, buttermilk, apple purée and oil in a bowl. Add to the flour mixture, then stir until combined and smooth. Spoon into the prepared tin and smooth the surface.
  4. Bake for 50 minutes, or until cooked when tested with a metal skewer. Leave in the tin for 15 minutes, then turn out onto a wire rack to cool. Cut into wedges to serve. Delicious served warm.

HINTS: Will keep refrigerated for up to 1 week. Freeze for up to 1 month.

If you are using caster (superfine) sugar, you will need 55 g (2 oz/¼ cup). Using sugar instead of sucralose (or another granular sugar substitute that is suitable for cooking) will increase the cake's calorie content, although it will still be low GI.

 

Nutrition Per Serve (12)

 

Energy 841 kJ (201 Cal);
Fat 10.6 g;
Saturated fat 1.1 g;
Protein 5.8 g;
Carbohydrate 18.9 g;
Fibre 4.1 g;
Cholesterol 32 mg

 

 

Main ingredient:
Apple, Nuts
Cuisine:
Contemporary
Course:
Dessert

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