Apple and almond upside-down cake
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10 (makes 10 slices)
Time to make:
40 mins, prep 15 mins, cook 25 mins
$1.21 per serve
(at time of publication)
Full ingredients list:
- 2 Granny Smith apples, peeled, cored, sliced into quarters
- 2 tablespoons honey
- 1 cup apple sauce
- 1/2 cup Splenda (or sugar)
- 1/2 teaspoon baking soda
- 1 cup self-raising flour
- 70g almond meal
- 1 teaspoon vanilla essence
- 100ml skim milk
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Line a 21cm-round springform cake tin with baking paper.
Step 2 Cut apple quarters in thin segments (about 5 segments from each quarter). Place into a saucepan with enough water to cover apples. Simmer for 3–4 minutes, until apples are soft. Drain and leave to cool. Once cooled, arrange slices in a pinwheel pattern on cake tin base, drizzle with honey and set aside.
Step 3 In a bowl, mix apple sauce and Splenda. Stir in remaining ingredients. Do not overmix. Pour mixture over apples. Bake for 25 minutes, until golden. Cool, turn out cake and serve with low-fat yoghurt.
About this recipe
First published: September 2010