Light Apple, Raisin and Chestnut Cake

Another one of my inventions. Continuing on this light trend because things are bad around here, colleague! I got the wonderful recipe from Yoghurt cake and I transformed it into a light and healthier version and although it is made with a little wholemeal flour, it was still soft and super tasty!

In the recipe below, whenever I say “cup” I will be talking about the cup of natural yogurt, which is what you will use as a measure, agreed?

Ingredients:
1 full-fat natural yogurt
1 glass of white wheat flour
1/2 cup wholemeal flour
½ glass of milk
4 tablespoons oil (I used canola)
2 eggs
1 cup powdered sweetener for culinary use
½ cup brown sugar
1 teaspoon of cinnamon
1 tablespoon baking powder
1 unpeeled apple in pieces
1/3 cup of raisins
½ cup of nuts of your choice, roughly chopped (I used pará, walnuts and almonds)

I beat this cake by hand, as the dough is light. Make the base of the cake by mixing the yogurt, milk, oil and eggs in a large bowl. Add the flour, sweetener, brown sugar, cinnamon and baking powder. In another container, mix the raisins, apple, chestnuts and a spoonful of wheat flour. It will look like a farofa. Then incorporate it into the dough. This prevents these ingredients from remaining at the bottom of the pan when the cake bakes.

Bake in a greased and floured pan (if it’s silicone, you don’t need it) in a preheated oven at 200º. The time depends on each oven. Use the toothpick tool (insert a toothpick, if it comes out clean, you’re ready!).
I sprinkled a little sugar and cinnamon on top, but it was just fresh, you don’t need it if you want it thinner.

Makes 10 slices, with 182 calories each.

PS If you don’t want to make the light version, just use sugar in the same amount as the sweetener. And for the “diet” version, replace the brown sugar with culinary sweetener.