My blog talks mostly about my baking journey since August 2010, sharing the best recipes that I have either created or tried-and-tested.
Throughout my baking journey, I have noticed that many health-conscious readers like my reduced-sugar recipes especially those with no-cane-sugar added. For examples like my...
Easy Mix-and-Bake Lemon Honey Yogurt Muffins at HERESuper Moist Super Easy Less Sugar Apple Cinnamon Yogurt Muffins at HEREThe Perfect Fuss Free French Apple Tart with Less Sugar Added at HERELow Fat Low Sugar Moist Strawberry Blueberry Banana Muffins at HEREStir-and-Bake Low Sugar Flourless Almond Blueberry Apple Muffins at HERELow Sugar Chocolate Chip Cookies (Two recipes, Crispy or Soft) at HEREAnd there is a lot more if you would explore my blog further.Here, I'm going to show to how to bake a delicious Apple Honey Almond Cake that is extremely easy to bake and has no cane sugar added. Let me show you how...
My Quick and Easy Apple Honey Almond Cake
Just mix-assemble-and-bake! With no cane-sugar added!!!
There is 1) no butter and 2) no cane sugar added into this cake as it is made with vegetable oil and also just the right amount of honey.
Hence, this cake is not too sweet yet moist, a little sticky and fruity with flavoursome deep golden brown honey crust. Yes... It is yummy!
It is also freezer friendly, allow you to freeze and thaw the leftover without affecting its taste and texture.
And it is super easy and quick to bake! Watch my video to see how I mixed, assembled and baked this amazing apple cake.
It took me about 15 mins to assemble and 45 mins to bake this cake.So quick and easy!
And it's moist, sticky with flavoursome deep golden brown honey crust.Yummy!
Want more less sugar or no cane sugar recipes? Please stay tune if I will sharing more in the future.If you like my recipes, videos and baking tips. please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.
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Makes one 8 inch / 20 cm round cake
For the cake:
60g neutral tasting vegetable oil
60g honey
1/2 tsp vanilla paste or extract
2 large egg yolks, 35g total
1 large egg white, 35g each
50g (1/3 cup) self-raising flour
50g (1/2 cup) almond meal
1/4 tsp salt
For the apple topping:
10g plain or all-purpose flour
10g honey
about 2 tbsp freshly squeezed lemon juice
2 medium Granny Smith apples, peeled, cored and cut into 0.5cm thin slices
To finish:
30g honey, for brushing
vegetable oil spray, to grease the pan
Preheat oven to 180°C. Grease one 8 inch / 20cm loose bottom or Springform round pan. Set aside.
For the cake:
Combine oil, honey, vanilla, egg yolks and egg white in a large mixing bowl and whisk until combined. Sift flour, almond meal and salt into the oil mixture. Discard any large particles that are trapped in the sieve. Mix until just combined. Do not over-mix.
For the apple topping:
Combine 10g flour, 10g honey and 2 tbsp lemon juice until roughly combined. Add the flour mixture into the apples and toss well until the apples are well-coated.
Transfer cake batter into the prepared pan and spread it evenly. Arrange the coated apples evenly over the batter, overlapping the apple slices on each slightly so that the layer of apples are evenly distributed. Bake for 40-45 mins or until the apples are tender and golden brown at their edges. An skewer inserted into the middle of the cake should comes out clean.
Place the cake in pan to cool slightly on a wire rack or until partially set, about 15 mins, then carefully remove the cake from the pan and transfer onto a wire rack to cool further.
To finish:
Warm 30g honey slightly in a microwave or on a stove until the honey is thin and runny. Brush the top of the cake generously with all of the honey and let the cake rest for 60 mins or the honey is absorbed.
Slice and serve. Store any uneaten cake in airtight container at room temperature for up to 2 days or in a freezer (in freezing / zip-lock bags) for up to 2 weeks.
To serve the leftover, microwave each slice of the cake with high power for about 10 secs if it is stored at room temperature or about 20-30 secs if it is stored in the freezer or until the cake are lightly warmed and moist again.
Happy Baking
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