#Recipe – Apple & Cranberry Traybake

So, who’s watching the new series of the Great British Bake Off then? Me, me, me! I admit, I miss Mary in particular but I’m not bothered who’s presenting it as long as it’s on the tele, ok the adverts are a pain but does anyone watch live tv anymore? That’s why we have recorders (or whatever they’re called).  Anyway, this week was fruity cake week and they were warned that they’re hard to get right.  And oh weren’t they right.

I was given a windfall of fruit this week, mostly apples and rhubarb so then went scouring the Weight Watchers site for a suitable recipe (because I’m still on that diet..sorry lifestyle change) or something that I could adapt and therein lay the problem – I thought I could adapt an established recipe and get away with it and so , I could have named this post several titles: Recipe for Disaster, When Things Don’t Go To Plan, How to Waste Time and Food or Disaster Baking to name but a few.

If you’re interested this is the recipe:

You need:
50g caster sugar
100g low fat spread (I used Flora light)
1 medium egg
250g apple sauce (chunky, from a jar)
150g white self-raising flour
1 tsp baking powder
1 tsp level ground cinnamon
40g dried cranberries
2 medium apples, cored and thinly sliced

What you do:

  • Preheat your oven to gas 4 or fan 160°c.  Line a rectangular baking tin with greaseproof paper.
  • Keep back 1/2 teaspoon of the sugar for topping the cake later, beat the remainder with the low fat spread until creamy.
  • Add the egg and the apple sauce and beat again.
  • Sift in the flour, baking powder and cinnamon and mix well.
  • Stir in the cranberries, then turn into the prepared tin.
  • Arrange the apples on top in four rows.  Sprinkle on the reserved sugar.
  • Bake for 25-30 minutes .
  • Cool in the tin for 15 minutes and then turn out onto cooling rack and cut into 16 squares.

Now, I had so many apples and was looking for a way to reduce the calories so I thought hey I’ll make my own apple sauce! Good hey! I used about 8 apples of varying sizes and types, peeled, cored and sliced into chunks, put them in a saucepan with about 1/4 pint water and 50g caster sugar, boiled, then simmered until the apples were mushy.  This was a success! Yummy apple sauce.

The cake was a disaster!

I substituted the jarred apple sauce for my own, ensuring all excess water was drained off and swapped the cranberries for a bit of rhubarb.  Sounds ok doesn’t it? Nothing too dramatic going on here!

What I wanted

What I Got

 

 

 

 

 

 

 

My cake didn’t rise, it took over an hour to ‘bake’ (after I’d taken it out and then put it back in) and it looked vile.  I did try a bit and whilst it was edible I wasn’t prepared to serve it up to my work colleagues.

So what went wrong?

The oven probably needed to be at a higher temperature other than that I don’t know.

So let’s hope for something better next time….

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4 thoughts on “#Recipe – Apple & Cranberry Traybake

  1. Claire | Art and Soul says:

    Oh no! Cakes with any sort of fruit in are always a nightmare because all the extra weight and moisture usually stops things rising and you end up with a slushy mess.
    More baking powder next time to give it some oomph?!
    Glad to hear it was edible 🙂 Better luck next time?

    Liked by 1 person

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