Marvellously Moist Healthy Cake
This Marvellously Moist Healthy Cake is made from ground almonds, whole wheat spelt flour, courgette, carrot and apple. The ingredients help to make this bread super wholesome and nutritious! With 3 eggs, only 50mls of olive oil and 100g of soft brown sugar, this is probably one of the healthiest cakes you can make but it wont feel like you’re missing out on a treat.
Equipment
- 23cm cake tin, spring form easy release or loose bottomed, lined with baking paper
Ingredients
- 3 medium eggs
- 50 mls olive oil
- 50 mls natural yoghurt
- 100 g soft brown sugar
- 150 g carrots - 3 small Carrots
- 200 g Courgette – 1 medium
- 2 Apples
- 200 g whole wheat spelt flour
- 2 tsp bicarbonate of soda
- 150 g ground almonds
- 1 tsp cinnamon
- 1 pinch sea salt
Instructions
- Begin by assembling all of the ingredients together and preheating the oven to 180 degrees C.
- Finely grate the courgette, carrot and apple by using a food processor with the grating plate or by hand.
- Crack the 3 eggs into a large mixing bowl and whisk. Pour the oil and the yoghurt into the egg mixture and whisk together.
- Next, stir in the soft brown sugar.
- Add the grated courgette, carrot and apple to the bowl and combine.
- Add the whole wheat spelt flour, bicarbonate of soda, ground almonds, cinnamon and sea salt to the mixture and mix well to ensure no clumps of flour remain.
- Pour the batter into the cake tin, spread the mixture evenly to ensure and even surface and bake in the oven at (preheated) 180 degrees C for 40-45 minutes.
- Check the cake is cooked through to the middle by inserting a skewer into the centre of the of the cake and checking it comes out clean.
- Allow the cake to cool for 15 minutes before removing it from the cake tin and allowing it to cool completely on a wire wrack to prevent it from becoming soggy on the bottom.
- Once completely cool, store in an airtight container in the fridge for up to 3 days.
Notes
Important notes about this recipe
SWEETNESS
I have tried to make this recipe with the least amount of sugar without compromising on taste. The other ingredients which help to increase the sweetness without increasing the sugar are; ground almonds, carrots, apples and cinnamon. All of these ingredients are naturally sweet and help to give the cake that wonderfully delicate sweet flavour without being too sickly.
MOIST
This cake is fantastically moist and this comes from the quantity of vegetables and fruit, the olive oil and yoghurt, eggs and the ground almonds. Due to so many of the ingredients adding to the moistness of the texture, I have found that it is important to choose a cake tin which is wide enough to allow for a shallow depth. I have used a 23cm diameter cake tin for this recipe and the depth is roughly 2-3 inches. If you use a loaf tin or a smaller diameter cake tin, you will find that the centre of the cake takes longer to cook through and it is for this reason that I prefer a more shallow cake tin which ensures a more even cooking throughout the cake.
If the centre of your cake is not cooked but the top is beginning to brown, simply pop a piece of foil over the cake until it is cooked through as this will sow down the browning of the top of the cake so it will not burn.
STORAGE
Cool the cake completely before cutting it into portions and storing it in a sealed container at room temperature for up to 3 days.
SERVING
This cake is delicious just as it is and need nothing extra adding to it but if you like, add a few berries and a drizzle of maple syrup for an extra decadent treat!
Tried this recipe?Let us know how it was!