Recipe: Apple cake - Krista Ameljushenko

I have loved baking and cooking (or rather inventing recipes) for half of my life. Probably because my mother took me to the stove as her older sister quite early. Today, I have a 5-year-old son diagnosed with celiac disease, and there is even more baking and experimenting since all recipes must be adapted to suit him. I simply love a healthy lifestyle, and working together with my child in the kitchen is our way of spending quality time. Our family doesn’t go to McDonald's; we make burgers from scratch ourselves. This time, I made a “guilt-free” Christmas-scented apple cake using gluten-free flour and Nick’s sugar substitute and flavor drops. Almost all sweets can be made healthier and with fewer calories. Even better, they can be gluten- and lactose-free. 

• 2 eggs
• 2-3 large apples
• 2dl Nick’s sugar substitute
• 2 tsp cinnamon
• 1 tbsp Nick’s vanilla-flavored stevia
• 2 tsp baking powder
• 5dl gluten-free flour
• 1dl milk
• 120g melted butter 
• a pinch of salt

• 2.5dl milk
• 0.5 dl sugar substitute
• 2 egg yolks
• 1 tbsp vanilla stevia
• 2 tbsp cornstarch

1. In a large bowl, mix diced (cubed) apples, Nick's 'use like sugar', cinnamon, and vanilla stevia drops.
2. In another bowl, put flour, baking powder, and a little salt.
3. Melt the butter.
4. Add 2 eggs, milk, and cooled butter to the flour mixture. Stir into a uniform mass.
5. Add apple pieces to the mixture and gently stir through.
6. Pour the mixture into a baking pan about 25cm in diameter.
7. Bake for about 40 minutes until the cake is dark brown on top.