CINNAMON AND APPLE TEA CAKE

Who needs to go out for high tea when you can whip this up at home?

PREP TIME: 20 MINS

COOK TIME: 35 MINS SERVES 12 (AS A DESSERT)

80g light margarine,

plus 1 tsp extra to brush 1 tsp vanilla extract

Zest of 1 lemon

2/3 cup granulated sugar substitute, plus 1 Tbsp extra to sprinkle

2 x 60g eggs

160g (1 cup) wholemeal

self-raising flour

80g (1/2 cup) plain flour

11/2 tsp ground cinnamon 125ml (1/2 cup) skim milk 1 large green apple, unpeeled, quartered, core removed, finely chopped

1/2 small green apple, unpeeled, core removed, sliced into wedges

Cinnamon quills, to serve (optional)

1 Preheat oven to 170°C (fan-forced). Spray a 20cm

(base measurement) round cake tin with cooking spray. Line base and side with baking paper. 2 Using electric beaters, whisk margarine, vanilla, lemon zest and 2⁄3 cup sugar substitute in a medium bowl until well combined. Add eggs, one at a time, beating well between each. 3 Sift the flours and 1 tsp of the cinnamon into a medium bowl. Add half the flour mixture and half the milk to the creamed mixture. Use a wooden spoon to mix until just combined. Add the remaining flours and milk and mix until well combined.

Stir in the chopped apple.

4 Spoon the batter into the cake pan and use a spoon to smooth the surface. Bake in preheated oven for

30-35 minutes or until a skewer inserted into the centre comes out clean.

Set aside in the pan for 10 minutes before turning out onto a wire rack.

5 Brush the top of the cake with the extra margarine.

Mix the remaining cinnamon and extra 1 Tbsp sugar substitute and sprinkle over the cake. Top with sliced apples and cinnamon quills, if using. Serve warm or at room temperature.

COOK’S TIP

Keep the cake in an airtight container in the fridge for up to 3 days. Alternatively, wrap portions in plastic wrap and place in a resealable freezer bag. Label, date and freeze for up to 3 months.