Healthy (yes, really!) German ‘Style’ Apple Cake

Healthy (yes, really!) German ‘Style’ Apple Cake

2015-02-05 12.35.57Right so it has been some time since I posted my last post, but to be fair I have been poorly with a cold….and yes, I do act like a right baby when I have a cold. Hence the delay…

So on with the post! So as I am (desperately) trying to keep up with my healthy eating habits, last week I put a healthy spin on a classic German Apple Cake. The best thing about it is not only are there apples on top of the cake, but also within the cake…genius! So the cake is lovely and moist throughout, and just when you think you don’t have enough apple in your mouth…BAM! There is some thrown right in the middle.

So why is this cake healthy you may ask? Well, rather than just use all of the vegetable oil suggested in my original recipe, I substituted half with 0% Greek yoghurt. Aaah, Greek yoghurt, what a fantastic ingredient to cook with, and in this cake it really helps keep the moisture. Now on the sugar side of things there is really a number of way you can go about this – I have decided to half the sugar, and use Stevia as my main sweetener. The great thing about Stevia is that is cooks brilliantly (and browns, which is a plus), has a great flavour and most importantly is a naturally sourced sugar substitute. So all good things there! If you don’t want to go out of your way and buy a whole bag of the stuff, you can easily replace the Stevia with honey or maple syrup – both natural sugars. Plus the maple syrup really lends quite an interesting, robust flavour to the cake.

I suggest serving the cake with a dollop of crème fraiche or if you really want to roll the boat out…why not clotted cream (love it!)

So on with the recipe!

Servings: 8

8 medium apples (Braeburn or Granny Smith)
6 tablespoons light brown sugar
1 lemon, zest & juice
2 tablespoons caster sugar
240 grams plain flour
105 grams semolina
1 tablespoon baking powder
1 teaspoon salt
4 fl. oz (½ cup) vegetable oil (I used rapeseed)
4 fl. oz (½ cup) 0% Greek yoghurt
200 grams Stevia (or honey/maple syrup)
2 fl. oz (¼ cup) apple juice
2 ½ teaspoons vanilla extract
4 medium eggs
Start off by preheating the oven to 180C.

Peel, core and slices the apples and add to a saucepan, along with the light brown sugar, lemon zest and juice. Cook on a medium heat for about 5 minutes until the apples have softened, and are slightly caramelized.

In a separate bowl, combine the flour, semolina, salt and baking powder.

In another bowl combine the vegetable oil, yoghurt, apple juice, vanilla extract and Stevia. Give this all a good stir, and gradually add the eggs one at a time.

Add the dry ingredients to the wet ingredients, and stir gently – just until combined.

Grab a springform cake tin, and spray the tin with low fat cooking spray. Pour in half of the cake batter, and top this off with half of the apples. Pour in the rest of the cake batter, and top this off with the remaining apples, and finally, a sprinkling of caster sugar.

Bake the cake in the oven for about 1 hour, or until a toothpick inserted into the cake comes out clean.


By | 2017-10-29T11:04:59+00:00 February 11th, 2015|Recipes|0 Comments

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