Apple Cloud Cake

Apple cloud cake is a lightly spiced with cinnamon and cardamom, tender and less-guilty dessert that's zero added fat, relatively low in sugar, but big on taste. It’s perfect for breakfast, a snack, or any time when sweet craving hits. Its soft texture and the taste of fresh apples make it irresistible. I have used a 23cm square baking tray, but you certainly can use a round springform pan.

Apple Cloud Cake

adapted from Cook


750 g Apples, peeled, cored and sliced (I used Braeburn) Zest and juice of 1 organic lemon ½ tsp Ground cinnamon ½ tsp Ground cardamom 2 Large eggs 2 Egg whites 100 g Golden caster sugar 125 g Plain flour 1 tbsp Baking powder A pinch Fine sea salt 100 ml Whole milk Icing sugar, to dust

Preheat the oven to 180C/350F. Grease and line the base and sides of a 23cm square or round pan.
Toss the apples with the lemon juice, cinnamon and cardamom, and set aside.
Put the lemon zest, whole eggs and sugar (keeping back ½ tablespoon of sugar for the top) in a large bowl and whisk together until creamy and thick enough to leave a trail when the whisk is lifted out. Sift in the flour, baking powder and a pinch of salt and fold through, followed by the milk.
In a separate bowl, with clean whisks, beat the egg whites to soft peaks, then fold through the batter until smooth. Gently mix in about two-thirds of the sliced apples, then pour into the prepared cake tin. Scatter the rest of the apples on top and sprinkle with the reserved sugar.
Bake in the oven for 45-50 minutes or until a skewer comes out clean from the centre. Leave in the tin for 10-15 minutes before carefully unmoulding and transferring to a wire rack. Serve slightly warm or cooled, dusted with icing sugar.