For me, apple cake is an inevitable food during the holidays. I like the way the smell of cinnamon apple fills the house. In this post, you’ll read the recipe for a diet-friendly version.I first baked this cake for Christmas three years ago. I also posted it here, on the Blog but when I was migrating the Blog, unfortunately, it got lost. This year, I baked it again, but this time with slight modifications.
- 100 g graham flour
- 100 g all-purpose flour
- 100 g rolled oats
- 50 g ground walnuts
- 200 g butter or margarine
- 75 g xylitol
- 1 egg, separated
- 2 Tbsp. sour cream
- 5-6 Tbsp. jam*
- 4 big apples, coarsely grated
- 1/2 tsp. ground cinnamon
I ground the oats with a food processor, so what I got wasn’t a flour-like consistency, but there were some oat pieces in it. I really like how it looks in the dough, that’s why I use this technique instead of adding oatmeal – though that’s just as fine.
I didn’t remove the oats from the food processor as I made the dough in the machine. I added the graham flour and all-purpose flour as well, then the baking powder, half of the walnuts, the egg yolk – I set the white aside -, butter, sour cream and xylitol.
After a few minutes of blitzing this is the dough I got:
I pre-heated the oven to 180 degrees Celsius.
I rolled two-third of the dough out to 25×21 cm and put it into a baking tin. I spread some homemade sugar-free blackberry-ginger jam on it and sprinkled it with the other half of the walnuts.
Look what a beautiful colour this jam has!
I spooned the apple filling on top and evened it out, then rolled the remaining dough out and cut it into strips. I arranged these on the apple filling. I brushed the strips with the egg white and baked the cake for 25-30 minutes.