I love home baked cake, one of my life's highlights and this Spiced Apple Tea Cake is one of my favourite creations!
In my spiced apple tea cake recipe I have changed up a few of the traditional cake ingredients. I have used used extra virgin olive to replace some of the butter, reducing the saturated fat, increased the protein and calcium with yoghurt and included plenty of nutrients with the apples, almonds and coconut. I don't always change the ingredients, often I leave the recipe just the way it is, but other times I like to experiment and create my own, as I do enjoy my cake. Enjoy!
60g softened unsalted butter
60ml light extra virgin olive oil
2/3 cup sugar
½ teaspoon vanilla bean paste
½ teaspoon gingerbread spice mix (I used Gewurzhaus)
1 ¾ cups self raising flour
¾ cup natural probiotic yoghurt (I used Rokeby Farms Filmjolk)
¼ cup milk
¼ cup Australian slivered almonds
2 tablespoons coconut flakes
2-3 apples, thinly sliced apples (leave the peel on)
Beat together the butter and sugar until fluffy
Add in the eggs, vanilla bean and spice mix and beat until smooth
Add the flour and probiotic yoghurt and milk and beat until a batter forms
Grease and flour a 24cm round cake tin.
Pour the mixture in
Top the cake evenly with a layer of sliced apples and then sprinkle with slivered almonds and coconut flakes. If you like your cake with plenty of spice sprinkle with a little more spice on top.
Bake in 180 degrees oven (170 degrees fan forced oven) for30minutes or until knife comes out just clean. Don’t over cook this cake, it should be nice and moist. Let cool for 5-10 minutes before turning out onto a wire rack. Eat warm or cooled with a dollop of natural or vanilla yoghurt. Delicious!
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