How to make Appleand Blackberry Cake
Prep
time: 20 minutes | Cook time: 40 minutes | Serves 8
1 cup all-purpose flour
1 heaping tablespoon granulated sweetener
2 teaspoons finely grated lemon zest
2 teaspoons baking powder
3 eggs
3 tablespoons low-fat milk
3 ounces (85 g) low-fat spread or light butter, melted
2 pounds (907 g) assorted apples, peeled, cored, and cut into slices
Low-fat cooking spray
½ cup blackberries
2 tablespoons sliced almonds
Sifted confectioners’ sugar, to decorate (optional)
1 heaping tablespoon granulated sweetener
2 teaspoons finely grated lemon zest
2 teaspoons baking powder
3 eggs
3 tablespoons low-fat milk
3 ounces (85 g) low-fat spread or light butter, melted
2 pounds (907 g) assorted apples, peeled, cored, and cut into slices
Low-fat cooking spray
½ cup blackberries
2 tablespoons sliced almonds
Sifted confectioners’ sugar, to decorate (optional)
1. Preheat the oven to 400ºF (205ºC)).
2. In a large bowl, mix the flour with the
sweetener, lemon zest, and
baking powder. Make a well in the center and add the eggs and milk.
Whisk, then add the melted spread or light butter and mix well.
baking powder. Make a well in the center and add the eggs and milk.
Whisk, then add the melted spread or light butter and mix well.
3. Add the apple slices to the batter and fold in
lightly.
4. Spray a 9-inch nonstick springform pan with
low-fat cooking spray. Add the batter and sprinkle with the blackberries
and sliced almonds. Bake for 30 to 40 minutes, until well-risen,
firm, and golden.
5. Allow to cool slightly before serving, dusted
with confectioners’
sugar, if desired. Cut into slices to serve.
sugar, if desired. Cut into slices to serve.
Per
Serving
calories: 175 ; fat: 7g ; protein: 6g ; carbs: 21g ; fiber: 4g ; sugar: 15g ; sodium: 268mg
calories: 175 ; fat: 7g ; protein: 6g ; carbs: 21g ; fiber: 4g ; sugar: 15g ; sodium: 268mg