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Spiced English Apple Cake

This recipe was inspired by ‘The Holford Low-GL Diet Cookbook’ and I have added cinnamon which gives it a fantastic flavour and helps to balance blood sugar, a factor known to be associated with depression.

Serves 8

Preheat oven to 180°C/350°F/Gas mark 4

100g (4oz) Coconut oil (at room temperature
100g (4oz)xylitol
100g (4oz) brown rice flour
1 tsp baking powder
1 tbs (4oz) ground cinnamon
100g (4oz) ground almonds
100g (4oz) whole blanched almonds, chopped
1 tbs flaked almonds for sprinkling on top
300g (10oz) Bramley cooking apples(cored weight), unpeeled and diced small
4 medium eggs

  1. Grease and line a 20cm (8”) cake tin with baking paper.
  2. Cream the coconut oil and xylitol together until soft and smooth.
  3. Stir in the flour, baking powder, cinnamon and ground almonds until the mixture resembles breadcrumbs.
  4. Mix in the chopped almonds and apples, then stir in the eggs without beating them.
  5. Spoon into the prepared cake tin and sprinkle with reserved flaked almonds on top.  Bake for 40 minutes or until the top is golden and set.  Remove from the oven and insert a skewer into the middle – if it comes out fairly clean then the cake is cooked, if it is still runny, then it needs longer.

This cake is as delicious warm as it is cold.  This can be sliced and plated to serve as a dessert with a dollop of crème fraiche and a small pile of chopped stem ginger.

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