Apple & Cinnamon Cake

Apple and Cinnamon CakeAnother apple and cinnamon recipe today – it’s hardly surprising as we usually have a huge surplus of apples in the garden at this time of year.

Apples aren’t the best of things for a Low Carb diet, but once in a while is OK. A portion is around 18 carbs, and for some that might mean almost your entirely daily allowance, but for most it can be accommodated quite easily, and doesn’t break the carb bank.

8 Portions – 17 carbs each. 135 calories each

Ingredients

  • 2 Medium cooking apples, peeled, cored and quartered
  • 40g Sultanas
  • 2tsp Ground cinnamon
  • 1 Shot brandy
  • 20g Butter, melted
  • 150g Carbquick
  • 2tbsp Truvia (to taste)
  • 3 Eggs, medium
  • 100ml Milk (full fat)
  • 20g Milled Flax/Oat bran mix (Neal’s Yard from Holland and Barrett)

Method

Soak the sultanas for a few hours in the brandy.

Apple and Cinnamon CakePlace apple quarters in a non stick saute pan with a knob of butter and a dash of water. Mix the cinnamon into the mixture, and poach over a low heat for around 10 minutes until the outsides have softened. Remove the lid and reduce the mixture until the liquid has evaporated.

Place the apples in an 8inch ovenproof dish. Sprinkle on the sultanas with the brandy.

Place the dry ingredients in a mixing bowl. Add the eggs, Truvia, and melted butter and mix well, adding a little milk to obtain a soft, but not runny consistency. Spoon the mixture (it shouldn’t pour) carefully on top of the apples/sultanas.

Place in the middle of the oven at 160C for 20 minutes. This cake is delicious hot straight from the oven with cream – but once cooled it is nice cold, or can be reheated in the microwave within a few seconds.

Apple and Cinnamon Cake

 

 

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