Name: Syrupy wholewheat apple cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 2.00 apples red, peeled, cored, diced; 30.00 ml castor sugar; 160.00 ml golden syrup; 190.00 ml water; 3.00 eggs extra-large; 125.00 ml castor sugar; 110.00 ml flour wholewheat; 125.00 ml flour cake; 15.00 ml Baking powder; salt pinch; 1.00 ml nutmeg ground; 150.00 g butter melted

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Ingredients (12)

SYRUP

2.00	apples — red, peeled, cored, diced
30.00 ml	castor sugar
160.00 ml	golden syrup
190.00 ml	water

CAKE

3.00	eggs — extra-large
125.00 ml	castor sugar
110.00 ml	flour — wholewheat
125.00 ml	flour — cake
15.00 ml	Baking powder
	salt — pinch
1.00 ml	nutmeg — ground
150.00 g	butter — melted

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Method:

Place the apples, castor sugar, syrup and water in a saucepan and heat slowly until the sugar has dissolved.
Cover and simmer gently for six minutes until the apples are tender. Cool the apples in the sauce. Drain, reserving the sauce and the apples.
Preheat the oven to 190 °C and spray a 21 cm ring cake tin with non-stick spray or grease lightly with butter.
Beat the eggs and castor sugar until thick and pale.
Sift the dry ingredients together and fold in, adding the bran left behind in the sieve. Stir in the melted butter and apple pieces and mix.
Turn the batter into the prepared cake tin and bake for about 40 minutes or until a testing skewer comes out clean.
Cool in the cake tin for 10 minutes before turning out onto a serving platter.
Pour the hot syrup over the warm cake and serve warm or at room temperature or with cream or ice cream if desired.
Makes a medium cake.