You South Africa – 22 August 2019

We’vereducedthesugarandboostedtheflavour

inthesedeliciousbakesmadewithfruit,vegetables,

nuts and seeds. So tuck in and enjoy!

BY CARMEN NIEHAUS

PICTURES: JACQUES STANDER

W’ dd dd hh dbb dd hh fl

Have your cake

• and eat it!

ASSISTANT: (Turnover)

WALEED

ALEXANDER

APPLERINGCAKEWITHAPPLEPURÉE

MAKES1 MEDIUMCAKE

PREPARATION: 30 MIN

COOKING: 20 MIN

BAKING:35-40MIN

APPLEPURÉE

4 apples,peeledandgrated

juiceandzestof1 lemon

2 bayleaves

2 wholecloves

1 cinnamonstick

30ml(2T)demerarasugar

CAKE

100gdriedpears

250ml(1c)rooibosspiced

chai

800gapples,peeledand

diced

gratedzestandjuice

of1 lemon

80gdemerarasugar

100gsweetenersuchas

erythritol

160ml(²⁄₃c)oliveoil

2 eggs

100galmondflour

200gcakeflour

2,5ml(½t)groundcinnamon

7,5ml(1½t)bicarbonate

ofsoda

7,5ml(1½t)bakingpowder

2,5ml(½t)salt

TOPPING

125ml(½c)double-cream

yoghurt

30ml(2T)icingsugar

TOFINISH

cannedbabyapples

bay leaves

Preheat the oven to 180°C.

Grease a 23cm silicone ring

mould well with nonstick

spray.

1 Purée Put the ingredi-

ents in a saucepan, bring

to the boil, then simmer

slowly, stirring occasion-

ally, for 20 minutes or

until a purée forms. Set

aside to cool.

2 Cake Cook the pears in

the rooibos until soft,

then chop finely. Add the

apples and lemon zest

and juice.

3 In a large bowl, whisk the

sugar, sweetener, olive oil

and eggs together until

slightly thickened.

4 In another bowl, mix the

dry ingredients.

5 Add the apple mixture

and dry ingredients alter-

nately to the egg mix-

ture. Transfer to the sili-

cone mould and bake for

35-40 minutes, or until a

skewer inserted into the

middle comes out clean.

Leave to cool.

6 Topping Mix the yo-

ghurt and icing sugar.

7 To finish Drizzle the

topping over the cake.

Arrange the mini apples

on top and garnish with

the bay leaves. Serve

with the apple purée.

t – teaspoon/sT – tablespoon/sc – cup/s you.co.za^ 22 AUGUST 2019 |^29