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Luscious Apple Cake
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This cake has no refined sugar - the sweetness comes from dates and apples, which also make it deliciously moist. The dates contain a relatively high level of natural sugar but, because it is bound up in the fibre of the fruit, it will take far longer to be released into the system than the refined sugar one would normally use in cakes. Gluten- and wheat-free, the cake can also be dairy-, soya- and nut-free. It uses ground almonds for texture and moistness but, if you cannot eat nuts, the cake works equally well if you replace the almonds with the same weight of flour.
150g soft butter or Pure sunflower spread
150g soft dates, such as medjool, destoned and roughly chopped
300g Bramley apples (unpeeled), cored and roughly chopped
75g Doves Farm gluten-free white bread flour
75g ground almonds
2 level tsp cream of tartar
1 level tsp bicarbonate of soda
3 medium eggs, lightly beaten
Typical values per serving:
This recipe was first published in June 2007.