Want your cake and eat it too? Well you most certainly can! This delicious healthy recipe is adapted from one I found online and from a traditional apple tea cake. It is packed full of apples (yum!) and wholesome ingredients. Perfect for that afternoon or evening treat, or even as a pre training (or during!) snack fuel. My kids also love these dolloped with yoghurt or ice-cream.
As are most of the recipes I use, this one is highly adaptable and you can switch in different fruits such as banana, pear, you could even try adding strawberries or blueberries!
Delicious Healthy Apple Tea Cakes
- 3 Eggs
- 100 ml Extra Virgin Olive Oil (or oil of choice)
- 100 ml Maple Syrup (or sweetener of choice, but I love the taste maple syrup gives!)
- 3 tsp Baking Powder
- 1/2 tsp Cinnamon
- 2 tsp Vanilla Extract (you can use essence if you wish/that's what you have, but extract is less processed and has a stronger flavour)
- 2 cups Wholemeal Spelt or buckwheat flour (or flour of choice)
- 2-3 large Apples cut into small cubes (You could grate or chop finer if for kiddos and wanting to blend the apples in better or you just prefer this way – does turn out more like a muffin this way)
- 1 Bananas chopped or mashed (if you don't have banana you could add some extra apple, or a pear)
- 2 tsp raw sugar (highly optional – for sprinkling on top)
Preheat oven to 160deg
In a bowl or mixer, beat eggs and then combine in olive oil, maple syrup, baking powder, cinnamon and vanilla
Add flour and mix through into a nice and smooth batter
Fold through your apples and banana and mix gently until all the apples/banana are coated with the mixture
Prepare your cake mold/tin as needed. Ie if you need to grease or use baking paper. I find silicone molds the best. 🙂 I like to use rectangle tea cake molds, but any shape or size is fine. You may also like to make as one large loaf / cake. The choice is yours 🙂
Pour mixture into cake molds, making sure the apples are evenly distributed.
If you want a nice crispy top, sprinkle cakes with raw sugar 🙂
Depending on the size of your molds/cakes, cook between 40-60 minutes. Check with a skewer.
Once cooked, remove from the oven and let cool in the mold/tin before removing.
Delicious eaten warm or cold, with yogurt or a scoop of icecream !