Spiced Apple Cake


300g Bramley apples (weight after peeling and coring), chopped into 1/2 inch (1cm) cubes
100g butter
275g wholemeal flour
1.5 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2 large eggs at room temperature
75g golden caster sugar
125g natural yoghurt50ml low-fat milk



  1. Grease an 8 inch (20cm) round loose-based cake tin, and line the base with greaseproof paper.
  2. Melt the butter in a small saucepan over a low heat.
  3. Sift the dry ingredients twice into a large bowl (this helps the cake to be light and airy).
  4. In another large mixing bowl, whisk the eggs, sugar, yoghurt and milk together, pour the melted butter into the egg mixture and whisk again.
  5. Sift the flour mixture again straight in on top of the egg mixture and fold it in using as few folds as possible.
  6. The mixture will look quite runny and lumpy but don’t worry — this is normal. Don’t be tempted to overmix.
  7. Now fold in the chopped apple and pour the mixture into the tin, levelling off the surface.
  8. Bake on the middle shelf of the oven for about 1 hour or 1¼ hours, until it feels springy in the centre.
  9. Allow the cake to cool in the tin for 30 minutes before removing the sides, then gently slide a palette knife under the base and transfer the cake to a wire rack to finish cooling.
  10. Serve warm as a dessert with reduced fat crème fraîche or natural yoghurt.



Nutritional Information

Per serving:
225 calories
6g protein
10.5g fat
12g sugar
3g fibre