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Nut and apple cake


Nut and apple cake (PHOTO: Drum)

Ingredients 13
Servings MAKES 1 MEDIUM CAKE
Time 30 MIN

Ingredients

  • 6 eggs, separated
  • 125
    ml
    castor sugar or sweetener such as xylito
  • 45
    ml
    melted butter
  • 300
    g
    full-cream plain yoghurt
  • 15
    ml
    vanilla essence
  • 100
    g
    ground almonds
  • 100
    g
    pecan nuts,roughly chopped
  • 80
    g
    ground coconut
  • pinch of salt
  • 10
    ml
    baking powder
  • 230
    g
    2 apples, grated
  • 230
    g
    full-cream cottage cheese, sweetened with 30ml icing sugar
  • fresh coconut, thinly sliced, OR fresh OR frozen berries finely sliced fresh mint (optional)
 

Method

50 MIN
 

Preheat the oven to 180°C. Grease a 20-cm springform tin with butter or nonstick spray. Dust with flour.

1 Whisk the egg yolks and sugar or sweetener until light. Fold in the butter, yoghurt and vanilla essence.

2 Fold in the nuts, coconut, salt, baking powder and apples.

3 Whisk the egg whites until stiff and fold in.

4 Transfer to the prepared tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean. Cover with foil if the top browns too quickly.

5 Allow to cool slightly in the tin. Turn out onto a wire rack.

6 TOPPING

Spread the sweetened cottage cheese over the cake. Arrange the coconut or berries on top. Garnish with mint (if using).

 

Read more on: cakes
 

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