Ginger Bell Apple Cake

My family was always after baking. During my childhood my grandmother visited us almost every weekend and we often made some delicious cakes or puddings together. That time we didn't really know yet about what ingredients we can use to make our cakes healthier. 

This apple cake recipe is on the healthy side by changing refined sugar and plain white flour to an alternative.

I used a 20 cm cake tin from these ingredients.

Ingredients:

4 Gala apples

250g plain yoghurt

2 eggs

250g spelt flour

100 g cane sugar

80g rapeseed oil

50g Filthy Fit Ginger Bell nut butter + some for the top of the cake

2 tsp baking powder

2 tsp cinnamon

1 lemon zest and juice

1 pinch of salt

Method:

Preheat the oven to 180 degrees C. 

Peel the apples, remove the core and slice them in about 16 pieces each. Squeeze the lemon juice and sprinkle a teaspoon of cinnamon on them. 

Line your cake tin with baking paper to avoid sticking. 

In a bowl mix the eggs with the sugar until the sugar dissolved, then add oil, lemon zest, Ginger Bell nut butter, and yoghurt. Mix until smooth.

In a separate bowl mix the flour with a pinch of salt, a teaspoon of cinnamon and the baking powder.

Mix the dry ingredients with the wet ingredients by using a spatula. Don't over mix the batter to avoid dense cake. 

Fold in half apple slices in the batter and pour it into the cake tin. Arrange the rest of the apple slices on the top of the cake. 

Bake for 40-45 minutes, then remove from the oven and cool down before slicing up. Spread some more Ginger Bell nut butter on top.