Apple cake

Cakes with fruit are so versatile, eat them warm as a dessert with low fat yogurt or reduced fat creme fraiche or enjoy cold and served with a soothing cup of tea.

• Preparation: 20 mins
• Cooking: 40 mins
• Serves: 10

What you need:

• 225g plain flour
• 1 tsp baking powder
• 50g porridge oats
• 115g butter, diced
• 115g caster sugar
• 2 large eggs
• 150ml Oatly Enriched or Organic oat drink
• 2 Bramley apples (approx weight 500g)
• Extra caster sugar
• 1 tsp ground cinnamon

What you do:

1. Heat the oven to 180°C (160°C fan) 350°F, gas mark 4. Grease a 20cm spring-form cake tin and line the base with baking parchment.
2. In a bowl mix the flour with the baking powder and oats, add the butter and rub in until it resembles fine breadcrumbs. Alternatively put these ingredients into a food processor and whizz together. Stir in the sugar.
3. Whisk the eggs and Oatly together then add to the dry ingredients and beat together to make a soft mixture. Spread half into the base of the tin.
4. Peel and core the apples, then slice thinly, arrange over the cake mixture. Mix a tablespoon of sugar with the cinnamon and scatter two thirds over the apple, spoon the remaining cake mix over the apples and gently spread to cover.
5. Sprinkle the top of the cake with a the rest of the cinnamon sugar
6. Bake in the oven for 40 minutes until golden.

Cook's tip:

Store the cake in an airtight container for up to 2 days. It can be frozen for 4-6 months but the top will soften and loose its slightly crunchy texture. Defrost at room temperature 4-6 hours.

Nutritional information per serving:

273kcals

5g protein

12g fat (of which 6.5g saturated)

36g carbohydrate (of which 17g sugars)

2g fibre

0.4g salt

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