Try this cake recipe for a delicious treat that combines cinnamon, with yummy summer fruits.
Preheat oven to 180 C, Spray a 23cm spring form tin liberally with oil spray.
Add oats and shake around the tin to coat the sides and bottom
Place apples and lemon juice & zest in a freezer bag and set aside.
Beat together the eggs & sugar until light and creamy
Sift the flours and cinnamon over the egg mixture and gently fold though
Add apples and berries and gently stir through.
Pour mixture into cake tin scatter over the topping mix and bake for 35-40 minutes
Leave to cool in the tin for 15 minutes before serving warm or cool completely in tin before removing
Use pears, instead of apples and tinned plums instead of cherries.
These can be made as mini muffins for easy to transport and eat picnic/races food.
Makes 48 mini cakes:
Cut apple into ½ cm pieces
Spray a 24 hole mini muffin tray with oil spray and bake at 200C for 12-15 minutes or until an inserted toothpick comes out clean.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert
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