This deliciously simple traybake is the perfect way to use up any slightly less than perfect apples. It tastes properly luxurious as you marry the simple joy of apples with the decadence of maple syrup. You can add in walnuts or other nuts too, but we kept ours nut-free so that we can take it to school. Topped off with a cream cheese frosting, your friends and family will love you forever.
Here’s what you need!
- 400g of any apples – it can take more if you have more, peeled and chopped weight
- 1/2 teaspoon ground cinnamon
- 2 teaspoons maple syrup
- 125ml sunflower oil
- 150g light brown muscovado or other brown sugar
- zest of half a lemon
- 2 large eggs
- 275g plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon of bicarbonate of soda
- pinch of salt
- 2 large egg whites at room temperature (Food Waste Rescue Tip : freeze the yolks or use for egg wash or custard)
For the Frosting
- 75g unsalted butter
- 75g light brown muscovado or other fine sugar
- 3 tablespoons maple syrup
- 175g full-fat cream cheese
- Mix the apples with the cinnamon and maple syrup and set aside.
- Whisk together the oil, sugar and lemon zest then add the eggs and beat the mixture until it looks ‘moussy’.
- Stir in the apples, then fold in the flour, baking powder, bicarb and salt.
- Beat the egg whites to stiff peaks then fold into the main mixture.
- Transfer to a tin approx 25cm x 25cm and bake at 180 degrees celsius for 30 – 35 minutes.
Make the frosting by beating the butter, sugar and maple syrup together until smooth and creamy, then add the cream cheese. Spread on top of the traybake when it has cooled. Decorate with nuts or leave plain if going ‘nut-free’!