Apple cake

Serves about 12-16


1 cup sifted flour 
1/2 teaspoon low sodium salt 
1 1/2 teaspoons baking powder 
1/2 cup Splenda  
1/8 cup butter 
1/4 cup rapeseed oil 
1 egg 
1/3 cup skimmed milk  
4 cups peeled, sliced apples
Zest of 1 lemon 
1 teaspoon cinnamon  


Preheat the oven to 205°C.

Brush the bottom and sides of a 12 x 8-inch baking pan with butter.  

Sift the flour, salt, baking powder and half of the Splenda into a large bowl. 

Work in half of the butter and all of the oil.

In a small bowl, beat the egg and milk together. 

Add the egg and milk to the flour, mixing until a dough is formed. 

Pat the dough into the baking pan.  

In a large bowl, gently mix the apples with the cinnamon, lemon zest and remaining Splenda.

Arrange the apples neatly in rows on top of the dough. 

Melt the remaining butter and pour over the top of the apples. 

Bake in the oven for 35 minutes, until the apples are tender.  

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