Nicely Spiced Apple and Gingerbread Bundt Cake

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This lovely spiced cake, with pureed apple and a hint of ginger, cinnamon and cloves, wins the heart of my family especially this winter. I like a slice with my cup of tea or coffee and sometimes with some plain Greek yoghurt.

A little higher in calories than other recipes I post, but if you remember your portion sizes and eating mindfully a little slice would not hurt. You can read the Blog on mindfulness here if you need reminding.

Also great for portioning up and freezing for another day.

Serves 12

Ingredients:

  • 3 Apples, peeled cored and sliced

  • Extra-Virgin Olive oil spray

  • 1 chicken egg

  • 1.5 cm ginger, grated

  • 200 grams plain flour

  • 90 grams Rice Bran Oil

  • 50 grams raw sugar

  • 25 grams desiccated coconut

  • 1 tsp Vanilla extract

  • 1 tsp bicarb soda

  • 1 tsp ground cinnamon

  • 1/2 tsp ground cloves

  • Pinch of salt and pepper

Method:

1.     Place sliced apple into a food processor and process until purred. Set apple aside.

2.     Preheat oven to 170 degrees Celsius and de-grease a Bundt pan with Extra- Virgin Olive Oil spray, set aside.

3.     In a mix master add egg, sugar and ginger and beat on high speed for 5 minutes, until light and fluffy.

4.     Then remove bowl from mix master and add coconut, reserved apples, flour, bicarb, rice bran oil, vanilla extract salt, cinnamon, cloves, and mix through thoroughly with a wooden spoon. Sprinkle a pinch of salt and pepper on top if desired and mix though gently.

5.     Pour mixture into Bundt pan until it almost reaches the top. If you have any leftover mixture pour into muffin casing.

6.     Bake in oven for 50 minutes or until golden brown and cooked through.

Nutritional analysis per slice:

  • Energy:               179 Cals/ 768kJ

  • Protein:                                     3g

  • Fat:                                             9g

  • Saturated fat:                          3g

  • Carbohydrate:                      21g

  • Sugars:                                    9g

  • Fibre:                                        2g

  • Sodium:                             126mg

 

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