Apple-currant Cake

[Guest guest]

Apple-currant Cake

 

From Miavita

 

Whole-wheat pastry flour adds fiber and nutrients,

without making the cake tough. If your supermarket

doesn't carry whole-wheat pastry flour, ask the store

manager to order it. It is commonly available at whole

foods stores.

 

 

Ingredients

 

 

- - No-stick cooking spray

1 cup (4 1/2 oz/135 g) unbleached all-purpose flour

or oat flour

1/2 cup (2 1/2 oz/75 g) whole-wheat pastry flour

1/2 cup (3 1/2 oz/105 g) natural cane or maple

sugar, plus extra for sprinkling

1 teaspoon ground cinnamon, plus extra for

sprinkling

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 - pinch sea salt

1/2 cup (4 fl oz/120 ml) 1% vanilla soy milk

1/4 cup (2 oz/60 g) unsweetened applesauce

1 - large egg

1 teaspoon pure vanilla extract

1 cup (4 oz/120 g) grated apple (without skin)

1/2 cup (2 oz/60 g) currants, dried cranberries or

raisins

 

 

Preparation - Estimated cooking time: 30-60 minutes -

 

1 Preheat the oven to 350 degrees F (175 degrees C).

Spray a round cake pan with cooking spray. Line the

bottom with a circle of parchment paper or waxed

paper. Spray again.

2 In a mixing bowl, whisk together flours, sugar,

cinnamon, baking powder, baking soda and salt.

3 In a separate bowl, combine soy milk, applesauce,

egg and vanilla. Beat with a hand held electric mixer

until smooth.

4 Pour the wet ingredients over the dry ingredients

and beat with the mixer until smooth. Stir in apples

and dried fruit. Transfer the batter to the prepared

pan. Sprinkle with a little cinnamon and sugar. Bake

for 30 minutes, or until a skewer inserted in the

center comes out clean.

5 Cool the cake in the pan for 5 minutes. Invert the

cake onto a plate; then cool right side up on a wire

rack.

 

Nutritional Analysis

Number of Servings: 6 servings

Per Serving

Calories 253 Carbohydrate 56 g

Fat 1.5 g Fiber 3.4 g

Protein 5 g Saturated fat 0.3 g

Sodium 190 mg

 

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