non-stick cooking spray
150 g plain flour
120 g wholemeal plain flour
160 g caster sugar
1 ½ tsp bicarbonate of soda
1 tsp mixed spice, plus extra to serve
60 g free-range egg, lightly whisked
1 free-range egg white, lightly whisked
3 Tbsp light margarine, melted
2 ½ Tbsp canola oil
4 cups peeled chopped apples
1 Tbsp light margarine, extra
1 ½ cups thinly sliced unpeeled apples
2 Tbsp water
2 tsp maple syrup
1 Tbsp whisked frûche vanilla bean dessert
- Preheat oven to 160°C (fan-forced). Spray a 20cm (base measurement) square cake tin with cooking spray. Line tin with baking paper, allowing paper to overhang the sides.
- Combine the flours, sugar, bicarbonate of soda and mixed spice in a large bowl. Add egg, egg white, melted margarine and oil. Mix until well combined. Stir in chopped apples. Spoon mixture into prepared tin. Bake for 45 minutes or until a skewer inserted into cake comes out clean. Set aside in pan for 10 minutes before transferring to a wire rack.
- Meanwhile, melt the extra 1 Tbsp margarine in a large non-stick frying pan over medium heat. Add sliced apples and cook, stirring often, for 8–10 minutes or until apples are tender and golden, adding 1 Tbsp water every 4 minutes, and stirring until it evaporates. Remove pan from heat and stir in maple syrup.
- Cut cake into squares. Top with the pan-fried apple slices and frûche. Sprinkle with a little extra mixed spice, if you like.