Apple squares with peanut butter glaze

The whole family will love this delicious traybake that’s great served as a dessert, packed in a lunchbox or enjoyed with a mid-morning coffee.

MAKES 16 PREP 15 MINS COOK 20 MINS

✱ Calorie-controlled cooking spray

✱ 100g plain flour

✱ 1tsp ground cinnamon

✱ ¾tsp baking powder

✱ ½tsp salt

✱ 60g unsalted butter

✱ 80g light brown soft sugar

✱ 1 large egg

✱ 160g apple sauce

✱ 1tsp vanilla extract

✱ 1 medium Pink Lady apple, peeled and grated (you’ll need 100g prepared weight) FOR THE PEANUT BUTTER GLAZE:

✱ 50g peanut butter powder

✱ 4tsp icing sugar

1 Heat the oven to 180C/gas 4. Mist a 20cm square cake tin with cooking spray and line with baking paper.

2 Whisk together the flour, cinnamon, baking powder and salt. In a medium bowl, beat together the butter and sugar for 2-3 mins until creamy. Beat in the egg, apple sauce and vanilla until combined. Fold in the flour mixture until just combined. Fold in the grated apple and spread the mixture in the prepared tin.

3 Bake for 20-25 mins, until a skewer inserted into the centre of the cake comes out clean. Put the tin onto a wire rack and let cool for 30 mins.

4 Meanwhile, make the glaze. Whisk

together the peanut butter powder and icing sugar in a small bowl. Add 60ml water and stir to combine – the mixture should look like creamy peanut butter.

Add 1tsp water and stir until the glaze is spreadable, adding additional drops of water if needed. Transfer the glaze to a small food bag and chill for 30 mins.

5 Remove the cooled apple cake from the tin. Remove the glaze from the fridge and snip a small hole in the corner of the bag. Pipe the glaze across the top of the cake, then cut into 16 squares.

Per serving: 104 cals, 4g fat (2.1g saturated), 15g carbohydrates