Dutch apple cake

100g caster sugar

100g reduced-fat spread

2 eggs

50g self-raising white flour

50g self-raising wholemeal flour

1 x 5ml spoon baking powder

1 eating apple

1/2 x 5ml spoon cinnamon

1 x 5ml spoon demerara sugar

Weighing scales, baking tin (20cm square)or foil trays, electric hand whisk, mixing bowl, small bowl, sieve, metal spoon, sharp knife, chopping board, spatula, measuring spoons, cooling rack. 

1. Preheat the oven to 180ºC or gas mark 4.  
2. Grease and/or line the baking in or foil trays.
3. Cream the caster sugar and fat together, ideally using an electric hand whisk, until light and fluffy.  
4. In a small bowl, crack and beat the eggs with a fork.   
5. Add the beaten egg, a little at a time, to the fat and sugar. 
6. Sift the flour and baking powder into a bowl, or onto a plate or piece of greaseproof paper.  
7. Fold the flour and baking powder into the mixture, a spoonful at a time.  
8. Spread the mixture in the cake tin.
9. Core the apple on a clean chopping board and slice thinly.
10. Arrange the apple slices over the cake mix, then sprinkle the cinnamon and demerara sugar on top.   
11. Place in the oven and bake for around 20 minutes, until golden brown and springy to the touch.  
12. Remove from the oven and allow to cool.

• Turn up the flavour: For a tasty alternative try pear and ginger. 
• Reduce food waste: Use up any leftover fruit in your cake. 
• When lining the baking tin, it is only necessary to line the bottom of the tin. The sides can be greased with oil. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?