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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 157.2
  • Total Fat: 5.9 g
  • Cholesterol: 13.6 mg
  • Sodium: 203.3 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.4 g

View full nutritional breakdown of Hungry Jenny Sugar and Butter free Swirl Cake calories by ingredient
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Hungry Jenny Sugar and Butter free Swirl Cake

Submitted by: MAY1787

Introduction

May use wth another fruit of your choice (blueberries?) May use wth another fruit of your choice (blueberries?)
Number of Servings: 12

Ingredients

    100g Raspberries, blended
    200g apple, peeled and chopped
    1 egg
    75ml vegetable oil
    1 tsp vanilla essence
    Juice and zest of 1 lemon
    250g wheat flour
    1 tbsp cinnamon
    1 tsp nutmeg
    1.5 tsp bicarbonate of soda
    1 tsp bakin powder
    150g fresh or frozen raspberries
    150g ripe pears, peeled and diced

Directions

1) Put the diced apple with the honey in a saucepan with just enough water to cover. Bring to the boil, then reduce to a simmer for about 10-15 minutes, until soft enough to mash. The water should be pretty much absorbed. Set aside to cool.
2) Preheat the oven to 320F. Beat the egg with the oil, vanilla and lemon juice. Mix in the mashed apple.
3) In a large mixing bowl, sift in the flour with the cinnamon, nutmeg, soda and powder. Fold in the diced pear and raspberries.
4) Tip the wet mixture into the dry and combine well.
5) Pour into a lined tin and level out. Spoon the blended raspberries randomly on top, then use a knife to gently swirl through the batter.
6) Bake for about 40 minutes, then cover with foil and bake for another 15-20 minutes, or until you can pull a toothpick out clean

Serving Size: 12 bars, though you may cut smaller.

Number of Servings: 12

Recipe submitted by SparkPeople user MAY1787.






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