Xylitol is a pure and natural sugar substitute sourced from plants, which actively promotes healthy teeth! It takes the place of caster sugar in this lovely moist, squidgy cake that tastes all the better for its lack of refined sugar.
Free from refined sugars
Makes 10
Prep time 15 minutes
Cook time 1 hour
Ingredients
- 110g softened butter
- 110g xylitol *
- 2 large eggs, beaten
- 1 tsp vanilla extract *
- 1 tbsp runny honey *
- 150g self-raising flour * sifted
- 75g ground almonds *
- 2 Granny Smith apples, grated and drained of juice (no need to peel)
- 15g flaked almonds *
* Available at Holland & Barrett
Method
Step 1
Heat the oven to 180ºC/160ºC fan/gas mark 4. Grease and line the base of an 18cm cake tin.
Step 2
Cream the butter and xylitol together until light and fluffy. Gradually beat in the egg, then fold in the vanilla, honey, almonds and flour. Stir through the grated apple. The mixture should be fairly stiff.
Step 3
Scrape into the prepared tin using a spatula and level off the top. Scatter the almonds over. Bake for 1 hour until risen, springy and well-browned on top. Leave to cool in the tin on a rack.
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