Friday, February 10, 2006

QUICK NO-FAT APPLE CAKE

To start the week healthily and, as lately, I seems to buy more and more butter, I decided to bake a fat-free cake! Luckily, I also had a few apples which were looking a bit sad, so after a bit of googling, I found what I wanted: a "Quick No-Fat Apple Cake" recipe.

I was a bit sceptical about it as I wondered what kind of "pudding" or "omelet" it would give, but I was positively surprised by this cake as it was, without doubt, a REAL cake!!!

Since, it was prepared without any kind of fat, this cake was a bit more dense and elastic than your average rich butter cake, but it was very soft and fine. The apples and the spices gave a delicious aroma and the light molasses added a caramelly sweetness...

I recommend you to try it if you are fed up of continuously seeing the butter disappear from your fridge or if you are looking for an eatable diet treat...

I found the recipe on www.recipesource.com and operated of few changes for my own pleasure and yours, I hope...

Ingredients:
170-180g Plain white flour
1 1/2 Tsp Baking Powder
1/2 Tsp Salt

1 Tsp Ground cinnamon
A pinch ground nutmeg
A pinch ground cloves
80-90g Castor sugar (depending on how sugary you like things)
1/3 Cup (~83ml) Skim milk (or normal milk)
2 Egg whites (~50g)
1/3 Cup Light molasses, light honey or corn syrup (I used "mélasse à tartiner")
2 Boscop apples, peeled, cored and cut in 1,5 cm wedges
Topping:

Ground cinamon, to taste
Light brown sugar, to taste

Method:
1. Preheat oven to 180°C (350°F).
2. In a large bowl, combine the flour, baking powder, salt and spices.
3. In a medium bowl, using a whisk, thouroughly mix the sugar, milk, egg whites and syrup/molasses/honey together.
4. Gradually stir into dry ingredients in order to form a smooth batter.
5. Add 2/3 of the cut apples in the batter and mix carefully.
6. Pour the batter into a rectangular cake tin and place the leftover apples on the top.
7. Sprinkle with sugar and ground cinnamon.
8. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
9. Cool on a wire rack.

Remarks:
If you wish, you can also use brown sugar for the batter.
Don't beat the batter!

Serving suggestions:
Eat for breakfast or at any time of the day.
For those who are not observing a diet, spread butter on your slice of cake...

(Scale -Pic by www.scales-r-us.com)

11 comments:

  1. Rapide et léger... Que demander de mieux à un gâteau, si en plus il est bon...? :-)

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  2. it seems delicious but can you tel me what is "castor sugar" ? is it brown sugar?
    I'll try it this afternoon because i have two white eggs waiting for me in my fridge!

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  3. claire emma, castor sugar, c'est simplement du sucre semoule blanc, du sucre en poudre, quoi!
    ça ressemble en fait à un gros pancake soufflé au niveau recette, quelque part entre la flognarde et le spoon-bread que j'ai connu récemment sur le blog "mymom'srecipeandmore de chanit!

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  4. Hi Claire Emma!

    "Castor Sugar" is in fact fine(UK) or superfine (USA) white sugar. It's grains are small and it is not powder/confectioner's sugar...
    I hope I've helped you.
    Have fun making it!!!

    Regards,
    Rosa

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  5. Have made it!!! Thank you Avital and Rosa for your answer. The recipe un french on my blog in few days!

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  6. Hi, Rosa! I'm usually quite skeptical about fat-free baked sweets, but this recipe sounds delicious. It looks like you baked it in a 9"x5" loaf pan -- is that right?

    I happy I found your blog, by the way. It's lovely!!!

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  7. Tania: Like you, I was always quite skeptical when it came to fat-free food, but I found that this cake was very fine. Of course, it's different from full-fat cakes, but it isn't meant to be the same... I used a 20cmx10,5cm (7,8"x4,1") loaf pan, so your 9"x5" tin should be ok.

    I'm happy that you like my blog. Thanks for passing by!!!

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  8. Hi Rosa,

    I love your blog! I'm glad I found it because I tried this recipe for apple cake and it was delicious! I used honey instead of molasses because it's what I had in the cupboard! It's going to be one of my regular recipes from now on. Thanks.

    Jo

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  9. Brilliant recipe. Just made it and ate a slice - hot! I'm on a low fat diet pending surgery, but missed cake. I used honey, granulated sugar, mixed spice instead of nutmeg and cloves, and it's still perfect. Turns out well, not fluffy,but tender. Thank you lots.

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  10. SILVER 1946: Thanks for passing by and for the nice comment! I'm glad you liked this cake. Yes, it's soft and airy, but not fluffy like butter-based cakes...

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  11. I am going to a family reunion following weekend
    and I have a cousin who's diabetic and cannot have glucose. There's always a ton of desserts available but she can't have any kind of of them ~ she requested I bring anything sugar-free this year. . . I refuse to buy Splenda because I think it's icky. . . Just what about a trifle made from angel food cake, fresh fruit and also sugar-free Cool Whip? Is that fairly low in glucose? . . Any suggestions from my Food & Drink people? Thank we. Ten points awarded within 6 hours to the best answer. .
    Feel free to visit my web-site :: Althea Puthoff @ low fat dessert recipes

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