Ingredients
Preparation
- 3 Pink Lady® apples
- 3 eggs
- 1 banana
- 30 g cornflour
- 250 g fat-free skyr
- 1 fat-free Petit-suisse (or 60 g fat free fromage frais)
- 100 g unsweetened apple puree or 2 Pink Lady® apples
- 10 g sweetener (liquid sweetener, Stevia or brown sugar)
- A pinch of fleur de sel (French unrefined sea salt)
Stages
Preparation
- Start by preheating the oven to 180°C.
- Slice the banana and mash it in a bowl. Add the 250g of skyr and the Petit-suisse and mix well.
- To make homemade apple puree, cook 2 diced Pink Lady® apples in 3 tablespoons of water over low heat for 20-25 minutes. Alternatively, choose industrial unsweetened puree.
- Add the apple puree to the mixture, along with 30g of cornflour and the 3 eggs. Mix again.
- Add the sweetener of your choice, then fold in the 3 diced apples.
- Butter and flour a cake tin, then pour in the batter.
- Bake for 45 minutes at 180°C, checking regularly. The cake should turn a lovely golden colour, but still be soft inside.
- Leave the cake to cool before unmoulding, and serve warm.
Pink Lady® top tip
Bake quickly once the diced apples have been added, to avoid them sinking to the bottom of the cake.
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