Low Fat Apple Cake
Craving a comforting and fruity dessert? This apple meringue cake is a delightful treat that combines sweet apple preserve with fluffy meringue in a light and airy cake. The warm cinnamon flavors of the apple preserve perfectly complement the soft and pillowy texture of the meringue cake. Whether served as a sweet ending to a meal or enjoyed with a cup of tea, this apple meringue cake is sure to bring smiles to all who taste it.
— Constant Cookbook
Ingredients
- [In order of cooking process]
- (For apple preserve)
- 2 cooking apples, quartered, skinned and sliced in bite size
- 1/2 lemon, juiced
- 1 tbsp granulated sugar
- 1 tbsp ground cinnamon
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- 4 large egg whites (for the remaining yolks, refer to my Honey Custard or Double Coffee Cream recipe if you like)
- 50g granulated sugar
- 100g plain flour
- 1 tsp baking powder
- 20g unsalted butter, melted
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- (For decoration, if you like)
- 1 tbsp icing sugar
Instructions
- Preheat the oven to 180C.
- To make the apple preserve, put the sliced apples into the sauce pan, covering with the lemon juice and sugar, bring to the medium heat until apples goes soft but retains shape. Add the cinnamon, gently stir and remove from the heat. Set aside and cool.
- In a bowl, to make the meringue, whisk the egg whites and sugar until stiff peaks form.
- Sift the flour and the baking powder over the bowl and mix well with the meringue gently.
- Add the melted butter and the apple preserve, lightly fold them into the mixture, then spoon into a tin (I use L19cm x D9cm x H9cm square non-stick).
- Bake in the preheated oven for 30 minutes, or until skewer inserted into the centre comes out dry.
- Remove the cake from the oven, leave for 5 minutes, then turn out onto wire racks to cool. Serve with sifted icing sugar if you like or whatever you like. Enjoy!
Yield
Makes 1 cake
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