This recipe makes scrumptious little squares of spiced apple cake, studded with cranberries.
Individual pieces can be wrapped and frozen very successfully, perfect for another day.
- 3 ProPoints per serving
- 40 ProPoints per recipe
- 15 minutes preparation
- 30 minutes cooking
- Vegetarian, freezing
- Serves 16
Ingredients
50g (1 ¾ oz) caster sugar
100g (3 ½ oz) low fat spread
1 egg
250g (9oz) chunky apple sauce (from a jar)
150g (5 ½ oz) self-raising flour
1 tsp ground cinnamon
1 tsp baking powder
40g (1 ½ oz) dried cranberries, chopped
2 apples, cored and sliced thinly
Method
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Line a rectangular baking tin measuring about 19×23 cm (7×9 inches) with baking parchment.
Reserve ½ tsp caster sugar for the top of the cake. Beat the rest of the sugar and the low fat spread together until creamy, using an electric whisk or by hand.
Add the egg and the apple sauce and beat again.
Sift in the flour, baking powder and cinnamon and mix well. Stir in the dried cranberries then smooth the cake mixture into the prepared cake tin.
Arrange the sliced apples on top of the cake, in four rows. Sprinkle with the reserved sugar then bake in the oven for 25-30 minutes until risen and firm in the centre.
A skewer inserted into the centre of the cake should come out clean.
Cool the cake in the tin for 15 minutes then turn out onto a wire rack to finish cooling. Cut into 16 squares to serve, and store in an airtight tin for up to a couple of days, or freeze, well wrapped and labelled.
Cook’s tip: To line a rectangular or square cake tin with baking parchment, turn the tin over and cut a piece of parchment so there is an extra 5cm (2inches) or so on each of the four sides. Fold In the sides so the paper fits the base neatly, then snip the paper at the corners so it fits easily inside the tin.
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