CINNAMON APPLE CAKE

It's a common household misconception that as soon as food reaches or goes past its best-before date, it needs to be thrown away. Fruit and vegetables will generally last much longer than their best-before dates suggest, especially if you store them properly. When soft fruit such as berries start to turn soft, whizz them into smoothies and have them as a power breakfast.

Never keep bananas in the fridge as they can turn black more quickly, but beware of storing them in a fruit bowl with other fruit, as they give off ethylene, which will speed up the ripening process for the other fruit in the bowl. Unless of course, you'd like to ripen fruit such as avocados quicker, in which case pop them in a paper bag with a banana and check back the next day to check on the progress. If bananas turn overripe, take the opportunity to make banana bread, which is so much better with very ripe fruit, or slice the bananas thinly, freeze in a plastic container then whizz them into a breakfast smoothie.

When Apples aren’t so crunchy anymore you can still use them in your baking. They are great in muffins and they are especially good in puddings like Blueberry and Apple Pies or this scrumptious Cinnamon Apple Cake. A no waste Galley saves you $$$ and the environment. 

INGREDIENTS

Apple cake

1 and 1/2 cups plain flour

2 tsp baking powder

1/2 tsp baking bicarbonate soda

3/4 cup castor sugar

1 cup (approximately 1 large) red apple, peeled and roughly chopped

2 large eggs

1 tsp vanilla extract

1/2 cup vegetable oil

1/2 cup Greek yogurt

Cinnamon topping

1/4 cup castor sugar

1 tsp ground cinnamon

1 tbs unsalted butter, melted

Let’s get Cooking 

Preheat oven to 180 C . Grease and line an 8 or 9 inch round cake tin with baking paper.

In a large mixing bowl, add flour, baking powder, baking soda and sugar. Add chopped apple and stir briefly to combine.

In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.

Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.

To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.

Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.

You can watch the making of this recipe on Episode 18 on YouTube due to be released Friday 9 April at 2:30pm EST