I love the combination of apple and cinnamon so thought I’d adapt my cake recipe to incorporate those flavours. Instead of making an iced, round cake I opted for a square bake without any icing so that it could be served warm.
The recipe below is slightly different to what I baked because I felt that it could use some tweaks to add some extra sweetness. Even though I used 4 small apples (250g of apple when the core was removed) I felt that there wasn’t enough Apple running through it. I think this was because I used green apples which weren’t particularly sweet. So for the recipe I’m recommending that you use the sweetest apples you can get hold of (Pink ladies would be nice). I used 100g Greek yogurt like always but in the recipe I’m recommending 100g of Apple sauce instead. I think this will take the recipe to a new level and add that sweet apple goodness that I feel it needs.
Don’t get me wrong, the bake did taste good, it just needs revving up a bit! To improve the rest of my slices I will cut them in half and add a layer of apple sauce through the middle.
Unlike my other cakes, I whisked the egg whites separately and then folded them into the thick batter.
Go a little easier on the water and just use it to rinse out the blender to ensure the batter is thick enough for the apple wedges to rest on it as you layer them.
Another improvement would be to leave the top layer of apples uncovered so that they show through on the top. Tossing the top layer of apples in a mixture of cinnamon and Sukrin Gold would give a lovely finish.
Spiced Apple & Cinnamon cake recipe
Serves: 8
Ingredients:
1 tin Chickpeas in water (240g drained weight)
2Tbsp (30ml) Apple cider vinegar
40g Slender chef cinnamon syrup (or alternative)
100g Apple Sauce
40g Slender Chef Cinnamon syrup
50ml water
4 Egg whites
40g Egg white powder (I use MyProtein Egg White Powder)
25g Coconut flour
75g MyProtein Cinnamon Danish Impact Whey
1 Tbsp baking powder
0.5 tsp Bicarbonate of soda
1.5Tbsp Ground Cinnamon
1tsp Ground ginger
1tsp Ground cloves
50g raisins
Pinch of salt
20g Sukrin gold (or other sweetener)
250g apples cut into thin wedges (get very sweet, juicy apples and cut about 1cm thick)
Method:
1. Preheat the oven to 160C (fan).
2. Blend the wet ingredients until smooth: Drained chickpeas, vinegar, syrup, apple sauce
3. Mix together the dry ingredients (apart from the raisins) in a bowl: whey, coconut flour, baking powder, bicarb soda, spices, salt, sweetener
4. Add the wet ingredients to the dry and then blend with a hand blender until smooth. After blending add the raisins and mix well.
5. In another bowl, whisk the egg whites and egg white powder then fold into the cake batter.
6. You want to layer the apples and cake batter so add 1/3 of the batter to the cake tin, then a layer of apples, 1/3 batter, apples, etc. until all batter and apples are used and there is an exposed layer of apple wedges along the top.
7. Bake the cake for 25 mins.
8. Serve warm with ice cream, custard, cream, vanilla quark or Muller light banana and custard.
Macros per slice (original recipe without apple sauce): 158kcal (17P, 20C, 2F)
Macros per slice (with 100g apple sauce, as above): 166kcal (16P, 22.6C, 2F)
macros2muscles 