Since I have plenty of access to free fallen apples at the moment, I wanted to experiment in making a low sugar apple cake using the sugar alternative erythritol – a natural occurring sugar alternative that is 60–70% as sweet as table sugar, yet it is almost noncaloric and does not affect blood sugar or cause tooth decay. It is related to xylitol, but much less likely to cause digestive issues, and does not have the strange aftertaste that stevia has (in my opinion). You can also make this cake using 125 g normal table sugar.
Ingredients:
- 125 g soft butter or margarine
- 30 g unrefined cane sugar
- 100 g erythritol
- 150 g whole spelt flour
- 50 g ground almonds
- 1 packet (20g) phosphate free baking powder
- 100 ml (plant) milk
- 1/4 tsp salt
- 1/8 tsp ground vanilla (or 1 packet vanilla sugar)
- 1/4 tsp cinnamon
- 100 ml (plant) milk
- 4 eggs
- 400 g peeled and chopped apple
Since I used apples fallen from a tree and of varying sizes, I decided to weigh them after peeling and cutting to tell you how much I used! The preparation is really simple: Preheat a fan oven to 160 °C, normal oven to 180 °C. Mix all the ingredients except the apple together well. Peel the apples, cut in small pieces and stir into the dough. Put the dough into a greased baking mould (I like silicon as it is easy to get out, but have also used a glass oven dish). Bake for around 60 minutes. If you don’t want the top to get too brown, you can cover the dish after 40 minutes (I use a silicon baking mat as cover. Alufoil would work too, but I try to avoid that).
You can fill the dough in a muffin pan as well, then simply reduce the baking time to about 30 minutes!
PS. I used erythritol from Buxtrade, a german site where you can order it in quantities from 100g to 25kg!
