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