Banana and apple tea cake
by penguincakes of flickr
A yummy moist cake, that's soft and tasty. It works well as a dessert or for tea. Tasty with peanut butter too.
Thanks to penguincakes of flickr for the photo!
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Ingredients
- Wet
- 115g olive oil or rapeseed oil or other vegetable oil
- 150g agave syrup (sold in bottles next to sugar in the supermarket)
- 1 mashed banana
- 125g plain soya yoghurt
- 60ml soya milk or water
- Dry
- 280g plain or spelt flour, white or wholemeal
- 3 teaspoons of baking powder
- 0.5 teaspoons of cinnamon
- 0.25 teaspoons of ground ginger
- 2 small or one large apple, cored and chopped small with the skin on
Method
- Either in a bread maker:
- Put in the wet ingredients followed by the dry, sprinkling the baking powder widely.
- Cook on cake setting
- Or in a mixing bowl and oven:
- Set oven to 180C, gas mark 5
- Mix the dry ingredients without the chopped apple.
- Stir in the wet ingredients until smooth, then fold in the apple
- Transfer mix to a greased cake or loaf tin
- Cover with foil and cook for 45-60 mins until golden and a pin/skewer comes out fairly clean.
Notes
Agave syrup has a low glycemic index, so is great for diabetics and people who respond badly to sugar.
The cake would serve 10 people if only it weren't so delicious, so I've put serves 4 since a greedy family like ours will polish it off in no time!
About
Type
Timings
- Preparation: 10 minutes
- Cooking:
- Total:
Allergy details
Author
This recipe was reproduced with the kind permission of .
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