Prep 15 mins
Cook 35 mins
From Australian Diabetes The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.
- 1 cup wholemeal self-rising flour
- 1⁄2 cup oats
- 1 teaspoon bicarbonate of soda
- 1 teaspoon allspice
- 2 tablespoons brown sugar
- 1⁄2 cup pecans
- 1⁄3 cup oil
- 1 egg (55g, lightly beaten)
- 2 apples (peeled, cored and chopped)
- Preheat oven to 180 degree Celsius.
- Lightly grease and line a 20cm cake tin and line with baking paper.
- In a bowl combine the flour, oats, bicarbonate of soda, allspice, sugar and pecans.
- Make a well in the centre and then add the oil and egg and then the apples and combine all ingredients well together.
- Pour mix into the prepared tin and cook for 35 minutes until golden brown.
YUM, YUM, YUM! Pat, this made for a lovely breakkie this morning! The cake was moist on the inside with a gorgeous crunchy crust outside. The spices really came through and complemented the apple very well. The batter was a little bit dry, but I simply added some water to it until everything held together a wee bit more and it worked out like a charm. Due to allergy reasons I left out the pecans, but added some bran to the batter. Next time I might be using sunflower seeds (maybe even roasted ones). I was so happy with this healthy little cake and will surely make it often again (maybe using other fruits as well, like blueberries, cherries or peaches). THANKS SO MUCH for sharing this amazing recipe with us! Made and reviewed for Edn'8-Make My Recipe August 09.
This was much too dry at the outset-- it made a very crumbly batter that looked like apple crumble. I had to double the recipe for the cake part and it was still dry, but I pressed it into the cake pan and baked it anyway. Very dry loaf. Chefs may also want to substitute cinnamon for the allspice.
Well I really didnt think this would turn out when mixing the mixture, I kept re reading the ingredients thinking I had left something out, the mixture is quite dry after mixing.... but then I thought....who am I to doubt you Chef Potts, (all your recipes are terrific) and this one was no different and also did you proud! More like a loaf than a cake, but still very nice. It is quite a moist cake and even though it doesnt rise very much looks and tastes very nice. I must admit to only having a few leftover crumbs, but what I did taste was pretty good. It disappeared from the container overnight and everyone commented and said they liked it and how nice it was. DH really enjoyed it with nuts in it !Thanks for posting Chef Potts.