I am very excited to share this cake that I have adapted from a Joanne Chang recipe. This cake is unbelievably light and fluffy and is perfect if you are having visitors over for coffee or even dessert. They will have no idea that this cake is sugar-free and made with wholemeal flour. If having for dessert I just heat some maple syrup before serving and drizzle over the warm cake. Enjoy 🙂
Apple, Maple & Walnut Cake
- 230 g melted butter
- 3/4 cup maple syrup
- 1/2 cup milk
- 3 eggs
- 1 teaspoon vanilla
- 2 cups wholemeal flour (Atta Flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 Granny Smith Apples (peeled, cored & thinly sliced)
- 1/2 cup walnuts (roughly chopped)
Pre heat oven to 180 degrees. Prepare apples and place in a microwave safe bowl with 1 tablespoon of water. Cover with plastic wrap and microwave for 4 minutes until softened. Drain liquid and allow to cool. In a large bowl whisk together dry ingredients. In another bowl whisk together butter, milk, eggs, maple syrup and vanilla. Pour into dry ingredients and whisk until smooth. Gently fold through apples (leaving some to arrange on top of cake). Pour batter into a 9 inch round spring form cake tin that has been lined with baking paper. Arrange remaining apples in a spiral shape and sprinkle walnuts over the top. Bake for 1 hour or until top springs back when pressed.
This cake is best served warm and should be consumed within 3 days (trust me this will not be a problem). I have never had any leftover to freeze before so I am unsure how well if would freeze.