Apple squares with peanut butter glaze
60 g, at room temperature
½ cup(s), (110g)
No added sugar apple puree
¾ cup(s), (180ml)
Vanilla bean extract, alcohol free
¾ cup(s), (115g)
1 cup(s), grated, peeled, grated (170g)
Plain peanut butter powder
½ cup(s), (55g)
- Preheat oven to 180°C. Lightly spray a 20cm square (base measurement) cake tin with oil and line base and sides with baking paper, extending paper 2cm above the edge of tin.
- Beat butter and brown sugar in a medium bowl with electric beaters until creamy. Beat in egg, apple purée and vanilla until combined. Sift flour, cinnamon, baking powder and ½ teaspoon salt over apple mixture and gently fold in, then stir in grated apple. Spread mixture into prepared tin.
- Bake for 20-25 minutes, until a skewer inserted into the centre comes out clean. Place on a wire rack and cool completely in tin.
- Meanwhile, to make glaze, whisk peanut butter powder, icing sugar and ¼ cup (60ml) water in a small bowl until combined (the mixture should look like creamy peanut butter). Stir in a little extra water, a few drops at a time, stirring until the glaze is thick but spreadable. Transfer glaze to a reusable piping bag or squeezy bottle. Refrigerate for 30 minutes.
- Use lining paper to lift cooled cake from the tin and transfer to a chopping board. Pipe glaze across the top of cake. Cut into 16 squares.