≡ Menu

Apple, cinnamon and olive oil cake

spanish apple cake
spanish apple cake
spanish apple cake

We’re going to try baby led weaning with Milo, which means we won’t be starting him off on purees building up to proper solids but rather let him try various foods and feed himself. Essentially, we’ll be sitting him at the table with us and offer him everything we eat. What this does mean is that everything we eat has to be healthy, and specifically has to be very low in salt (Babies kidney’s can’t process much of it so they’re just allowed 1g a day, and there’s 0.5g in a slice of bread) and sugar (this is not so dangerous, just to avoid empty colries and them developing a sweet tooth).

So in preparation for when we start weaning in a month, I have started cutting out sugar and salt as off Tuesday. I’m actually quite excited about it! I’m really not a fan of restrictive diets, particularly when they cut out foods that I think are healthy, like dairy and pulses. But there’s no arguing that sugar is bad for you, and I have developed a severe cake and chocolate habit since the birth, and I don’t regret it either, but it’s time to stop. Hopefully it will be easy enough to eat this way, it basically just means no processed food (almost always salt central). And doing it for Milo will motivate me.

I will not be giving up cake altogether though! There’s a baby led weaning cookbook that has a number of sugar free recipes (well, as in no added sugar, but relying on sugar from fruit) which I shall be trying forthwith.

This recipe for Spanish apple cake is also from that book, and I made it a while ago. It’s not quite sugar free, but there’s a lot less than in standard recipes, it’s basically a load of apples just about held together with the batter. And it’s delicious with the cinnamon/lemon flavour. I was a bit apprehensive about using extra virgin olive oil (the only type I have in the kitchen), but I went ahead and it works a treat!

Here’s the recipe:

250g self raising flour
1tsp cinnamon
50g caster sugar (plus extra for optional topping)
juice & zest of 1 lemon
2 eggs, beaten
160ml olive oil
450g crisp desert apples

  • Sift flour into large bowl, mix with sugar and lemon zest
  • Make well in centre and add eggs, olive oil and lemon juice. Mix into smooth mixture
  • Peel core and chop apples into 2cm cubes and fold into cake mix
  • Pour everything into greased round 17cm tin. Sprinkle with sugar if using
  • Bake in preheated 160 degree/gas mark 3 oven for 45-60 minutes until firm to touch in the centre and golden brown on top

Comments on this entry are closed.

  • Rachel 9 May 2013, 10:45 am

    Mmmmmm, looks yummy. I highly recommend the River Cottage Baby & Toddler cookbook. There are loads of great family recipes in there.
    Rachel recently posted..ParfaitMy Profile

    • Franca 9 May 2013, 3:27 pm

      thanks for the recommendation, have ordered it from the library!