This is not one of my own recipes, but the cake was so delicious when I tasted it at a friend’s house, I just had to get the recipe. Enjoy (and thanks to LP).
Makes 16 slices.
225g (8oz) cooking apples, peeled, cored andchopped.
Low fat cooking spray.
100g (3.5oz) self-raising flour (white)
1/4 teaspoon salt
60g (2oz) unsweetened cocoa powder
1 large egg
2 large egg whites
175g (6oz) light muscovado sugar
2 tablespoons vegetable oil
2 teaspoons vanilla extract.
1. Cook the apples with 1 tablespoon of water in a small, lidded pan until very soft. Alternatively, cook them in the microwave on high for 3 mins, stirring twice. Leave them to go completely cold and then mash with a fork or a potato masher.
2. Preheat the oven to Gas Mark 4 / 180C / fan oven 160C. Spray a 23cm / 9 inch square non-stick baking tin with the cooking spray and line it with greaseproof paper.
3. Sift the flour, salt and cocoa in a bowl. In another large bowl, whisk togther the egg and the egg whites with the sugar. Stir in the apples, oil and vanilla extract.
4. Fold the flour mixture into the egg mixture using a large metal spoon, taking care not to over mix.
5. Transfer the cake mixture to the prepared baking tin and bake on the middle shelf o fthe oven for about 25 mins, until just firm. To check that the cake is cooked, insert a fine skewer into the centre – it should come out clean.
6. Cool the cake in the tin for 15 mins, and then cut into 16 slices.
Tip: Take care when you fold the flour mixture into the wet ingredients as over-mixing can prevent the cake from rising.