Ingredients
- 2 egg whites
- 1 apple
- 1 egg
- 1/4 currents (dried)
- 150 gr granny smith apples coarsely (peeled chopped)
- 110 gr apple butter
- 110 gr brown sugar
- 95 gr all purpose flour
- 65 gr sugar
- 65 gr pastry flour wheat (whole)
- 60 ml vegetable oil canola
- 16 gr walnuts (toasted)
- 9 gr vanilla extract
- 8 gr wheat germ (toasted)
- 5 gr baking powder
- 3 gr cinnamon (ground)
- 1 gr salt
- 1 gr nutmeg (ground)
- 1 gr ginger (ground)
To toast nuts: Preheat oven to 350 deg. Spread nuts in a pie plate and bake for 8 to 10 minutes, or until fragrant. Let cool before chopping. Position rack in center of oven; preheat to 350 deg. Coat the inside of an 20 cm square baking pan with nonstick cooking spray. In a medium-sized bowl, stir together flours, wheat germ, baking powder, cinnamon, nutmeg, salt and ginger. In a mixing bowl, combine whole egg, egg whites, apple butter, sugars, oil and vanilla; beat with an electric mixer until well blended. Add the flour mixture and beat at low speed just to blend.
With a rubber spatula or wooden spoon, stir in apples, currants and walnuts. Turn the batter into the prepared pan, spreading evenly. Sprinkle 1.5 tb sugar evenly over top. Bake for 45 to 50 minutes, or until the top is golden and a cake tester inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes. Cut into squares and serve warm. ( 0.83333333333333 '93 Eating Well) Recipe By :
