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Apple Cake
Serves 12
Ingredients
60g canola margarine
60g light cream cheese
1/2 cup SPLENDA® Low Calorie Sweetener Granular
2 eggs
2 cups self-raising flour
1 teaspoon ground nutmeg
1 cup low fat milk
2 cooking apples
Topping
1 apple
- Preheat oven to 180°C. Line a 20cm round tin with baking paper.
- Beat margarine, cream cheese and SPLENDA® Granular together until creamy. Add eggs one at a time and beat until thoroughly combined. Stir in flour, nutmeg and milk.
- Peel apples and cut into 1-2cm dice, stir into cake mixture. Spoon cake mixture into prepared tin.
- Thinly slice apple for topping without peeling. Arrange the apple slices on top of the cake and bake for 1 1/4 hours or until cooked when tested with a wooden skewer.
| Carbohydrate | g | 23 |
| Energy | kJ | 707 |
| Fat | g | 6 |
| Protein | g | 5 |
| Sodium | mg | 243 |
| Fibre | g | 2 |
| Saturated Fat | g | 2 |
| Sugars | g | 6 |
This recipe, when compared with a traditional recipe has a 28% reduction in kilojoules, a 24% reduction in carbohydrate and a 60% reduction in sugars.
RECIPE TIPS
- Low fat yoghurt may be used as a substitute for the light cream cheese.
- Don't confuse light cream cheese with soft cream cheese, which is high in fat.
- Mixed spice or ground cinnamon may be used instead of ground nutmeg.
- Cake does not freeze well.
