With a whiskey based batter that is loaded with prebiotic fibre and sweet chunks of apple, this twist on a French Apple Cake is the definition of simplicity. If your new to the baking world, but like a little bit of luxury in your food, then this recipe is for you.
If you’re on a low FODMAP diet, you might be thinking, “apple, no way” but the good news is that it’s a “low FODMAP” diet, not a “no FODMAP” diet. According to the Monash app, granny smith apples are low FODMAP at 25g. All you need to do is reduce the apple content to 300g (approx. 2 cups) and add 1 cup of blueberries to replace the apple you removed. Then swap to a low FODMAP flour and voila, low FODMAP apple & blueberry cake with your cup of tea after dinner.
French Apple Cake
- Prep time: 15 minutes
- Cooking time: 40-45 minutes
- Serves: 12
You will need:
- 120g softened butter
- 2/3 cup white sugar
- 2 eggs
- 3 tbsp whiskey
- 1 tsp vanilla extract
- 1 cup plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp Kfibre
- 3 cups sliced apples
- 1/4 cup icing sugar
Make it:
- Preheat oven to 180° Celsius (350° Fahrenheit) and grease a 20cm cake tin.
- Beat butter and sugar in a mixer until light and fluffy. Add eggs one at a time, beating well in between. Stir in whiskey and vanilla extract.
- Sift flour, Kfibre, baking powder and salt into a bowl and stir into wet ingredients until you have a smooth batter. Fold in apples. Transfer batter to greased cake tin and bake for 35-40 minutes until a skewer comes out clean. Allow to cool before removing from the tin. Sprinkle with icing sugar and serve.
Modifications:
Low FODMAP:
- Use low FODMAP flour
- Use Granny Smith apples and reduce apple to 300g. Add 1 cup blueberries to replace removed apple. Ensure minimum of 12 serves.
Dairy free: Use dairy free spread
Gluten Free: Use gluten free flour
