This is cake and a pudding all in one ... delicious cold with low-fat and low-sugar yogurt, ice cream or plain, it also is superb warm with low-fat and low-sugar custard. You can replace the apples for pears if preferred and use ground ginger instead of cinnamon. It is one of the most popular requests from my ‘Return 2 Slender…Second Helpings’ bariatric cookery book.
- 100 g plain flour
- 1 heaped tbsp. Splenda granulated sweetener
- 2 tsp ground cinnamon
- 3 tsp baking powder
- 3 eggs
- 3 tbsp skimmed milk
- 75 g low-fat spread or light butter, melted
- 1 kg assorted apples, peeled, cored and cut into thin slices
- Low-fat cooking spray
- Preheat the oven to 200 C/400 F/gas mark 6.
- Mix the flour with the Splenda, cinnamon and baking powder (if your apples are particularly tart then you may want to add more Splenda). Make a well in the centre and add the eggs and milk. Whisk and add the melted spread or light butter.
- Add the apple slices to the batter and fold in gently.
- Spritz a 23 cm/9 inch loose-bottomed non-stick cake tin with low-fat spray and add the prepared apple mixture. Bake in the oven for 30-35 minutes until well-risen, firm and golden.
- Allow to cool slightly, before serving warm or chill to then slice and serve.
WLS PORTION: ½
V suitable for Vegetarians