It's a winning recipe on all fronts! Oh, and make sure you check out my tips for making the cake dairy-free and vegan too!Įven the frosting is healthy! Instead of cream cheese and powdered sugar, I used a combination of cream cheese and Greek yogurt. I replaced white flour with oats (I ground up some rolled oats in my food processor), I replaced refined sugar with coconut sugar (which also gives the cake a toasted color and flavor), I replaced butter with coconut oil (and used less), and I created a healthy cream cheese frosting by adding Greek yogurt and maple syrup. So why is it so healthy? It's pretty simple really. And, although it's great for breakfast and brunch, it's ideal for guilt-free snacking any time of day. Photography by Chris Middleton.This super moist and super easy lemon cake has the perfect balance of tart and sweet, with an amazing cream cheese frosting to boot. This recipe is from Incredible Bakes (Smith Street Books). It also freezes well for a couple of months – portion the purée into small containers or spoon into ice-cube trays, freeze and seal in an airtight container. Makes 600 g (1 lb 5 oz/2 cups). Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick. Remove from the heat and set aside to cool. It is fine to have a little bit of texture, but if you prefer a smooth sauce, whiz in a food processor or use a hand-held blender and purée until smooth. The purée will keep for 3–4 days in an airtight container in the refrigerator. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Put the apples and a splash of water in a medium saucepan over medium-low heat. Apple purée helps to add bulk to recipes that have had the cane sugar removed, as well as providing natural sweetness and fibre. Peel, core and roughly chop 4 large apples (about 800 g/1 lb 12 oz).Decorate with flowers, just before serving.
This cake can be made a day in advance and stored in the refrigerator, covered loosely with plastic wrap. Decorate with edible flowers, if desired. Remove the protective strips of baking paper from under the edges of the cake. Smooth off any excess frosting to achieve a ‘naked’ effect, just exposing the side of the cake. Spread the remaining frosting over the top and side of the cake. Repeat with the remaining two layers, placing the top layer of the cake bottom-side up (to achieve a sharp edge). Spread about 160 g (5½ oz) of the frosting over the cake, taking it just over the edges. Place one layer of cake on the prepared plate. This will help to keep the plate clean of any icing. Put a little dollop of frosting in the centre of a serving plate and place four strips of baking paper around the edge. If the cakes are slightly domed, trim the tops off to level them with a long sharp serrated knife. Before use, bring back to room temperature and re-beat until smooth and creamy. Use straight away, or store in the refrigerator in an airtight container for 2–3 days. Add all of the lemon juice and the dextrose a few spoonfuls at a time, and beat until well combined. Add the butter 4–5 cubes at a time and beat until light and fluffy. Remove from the oven and leave to cool for 10 minutes before turning out onto a wire rack to cool completely.įor the frosting, beat the cream cheese and lemon zest with an electric mixer until smooth. Smooth the surface with a spatula and bake for 18–20 minutes or until a skewer inserted into the centre comes out clean. Stir in the carrot and nuts (if using), then fold in the sifted flour mixture.ĭivide the cake batter evenly between the prepared tins (I like to weigh it – about 500 g (1 lb 2 oz) of batter for each tin). Whisk the dextrose, oil, apple purée and eggs together in a large bowl until well combined. Sift the flour, baking powder and spices into a large bowl and set aside. If you don’t have three tins, you can cook the cakes Grease three 4 cm (1½ in) deep, 20 cm (8 in) round cake tins and line the bases with non-stick baking paper. Preheat the oven to 160☌/320☏ (fan-forced).
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