 |
| It's not burnt..its "rustic" |
I felt really sorry for my Dad recently, because I usually cook things that he can't have due to the sugar content and all he can do is appreciate the smells and sight of the treats I cook for others. My Dad loves muffins and cakes, especially the fruit ones, so I thought I would bake him a Diabetic friendly tea cake.
I adapted my recipe from Taste, there was a fair amount of sugar in this recipe so I opted to use Maple Syrup as I have heard that the sugar and calorie content is better than straight sugar and have found that my Dad's blood sugar levels do not seem to be too affected if he eats my food that I have included Maple Syrup in. Hooray! Wholemeal flour is better for Diabetics (or those who want to eat healthy) and I found that it gave the cake a really nice texture. But you could use normal white flour with this recipe. I also used more apples as I topped my cake with them, unlike the recipe from Taste which has a crumble topping.
Ingredients (serves 8)
- 4 apples
- 2 tbs lemon juice
- 4 tsp ground cinnamon
- 1/4 cup of Maple Syrup
- 250g unsalted butter
- 1 2/3 cup (250g) Wholemeal self-raising flour
- 4 eggs
Method
- Preheat oven to 180°C (not fan-forced). Grease and line base of a 23cm springform cake pan.
- Peel and core the apples, and cut into segments. Toss half of the apples in lemon juice and half the cinnamon (2 teaspoons) in a medium saucepan, top with water and bring to the boil. Draining when done.
- Place eggs and remaining sugar in an electric beater and beat until very light and fluffy. Melt remaining butter and pour into egg mixture. Sift in remaining flour, then fold apples in carefully until combined.
- Pour into the pan, and carefully lay the remaining apple slices over top. Sprinkle with the other half of the cinnamon (2 teaspoons) and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool for 10 minutes before moving to a wire rack to cool completely.
No comments:
Post a Comment