This is my low-sugar, wholegrain version of a Danish-style apple cake. It’s very reminiscent of the apple tea cake my nan used to make me as a kid, only a bit nuttier due to the wholemeal spelt. It’s really quick and easy to make too.
Makes: 1 cake
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Servings
Prep time
Cook time
Recipe
Ingredients
- 175g butter, softened
- 120g coconut sugar
- 3 free-range or organic eggs
- 175g wholemeal spelt flour
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- ½ tsp sea salt
- 3 Granny Smith apples, peeled & sliced thinly
- 1 tsp ground cinnamon
- 1 tbsp coconut sugar
Method
- Pre-heat the oven to 180°C and grease a 23cm springform cake tin with butter.
- In a mixing bowl, beat together the butter, coconut sugar and eggs until well combined and creamy.
- Mix the spelt flour, baking powder, bicarbonate and sea salt together. Gently fold in the wet mixture.
- Spoon into the greased cake tin and arrange the apple over the cake. Sprinkle with the cinnamon and coconut sugar.
- Cover with foil and bake for 30 min. Remove the foil and cook for approximately 15 mins more or until a skewer inserted into the middle of the cake is clean.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
