- Making time 45 minutes
- Preparation time 30 minutes
- Two cooking apples about 200 g each, cored, peeled and thinly sliced
- Two tablespoons water
- A little lemon juices
- 250 g white bread flour
- Two and a half teaspoons of baking powder
- One teaspoon of ground cinnamon
- Half a teaspoon of ground ginger
- A quarter teaspoon of grated nutmeg
- 150 g reduced-fat spread
- 175 g caster sugar
- Three eggs, beaten
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
- Put the apple slice in a small saucepan with the water, then cover and simmer for 5 minutes until pulpy, put the remaining apple slice in a bowl of cold water with a little lemon juice.
- Mix the flour, baking powder, half the ground cinnamon and all of the ginger and nutmeg in a mixing bowl.
- Cream the reduced-fat spread with 150 g of sugar in a bowl, gradually mix in an alternate spoonful of egg and flour mixture until all has been added and the mixture is smooth, and stir in the cooked apple.
- Pour the mixture into a lightly oiled 23 cm spring-form cake tin and spread the surface level, drain the remaining apples well and arrange the slices in a ring on top of the cake mixture, sprinkle with the remaining sugar and cinnamon, bake in a preheated oven, 1800C, set the timer for 40 minutes until well risen and a skewer inserted into the centre comes out clean.
- Serve the cake while still warm, on its own or as a pudding with crème Fraiche, yoghurt or custard.