Apple & sultana cake
Calorie controlled cooking spray
Egg, whole, raw
4 large, raw
4 tablespoons, level
1 teaspoons, level, for brushing
Low Fat Natural Yogurt
White Self Raising Flour
1 teaspoons, level
2 medium, large red apples, cored and thinly sliced
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 20cm square tin with low-fat spread and line with baking paper.
- In a large bowl, whisk together the eggs, honey and yoghurt. Add the flour and mixed spice and fold until all of the ingredients are incorporated and you have a smooth batter. Add the sultanas and most of the apple slices, leaving around 15 for decoration. Stir to combine.
- Pour the mixture into the tin and spoon the mixture until it’s level in the tin. Decorate with three lines of apple slices. Bake in the oven for 30-35 minutes, or until golden brown and a cake skewer comes out clean.
- Remove from the oven and brush over the agave. Leave to cool for 10 minutes, before turning it out of the cake tin and leaving to cool completely on a wire rack. Slice into 12 rectangular slices.