Here’s how to have your cake and eat it

INLT 08-625-CON
INLT 08-625-CON

If you want to have your cake and eat it, Arlene from Carrickfergus Cookery School, Carrick YMCA, suggests you try this easy-to-bake spiced apple, date and almond loaf which she made for a local group last week. It is made with apples and dates instead of sugar, uses low fat spread and has almonds and walnuts for extra heart-healthy nutrition.


Cuts into 14


100g pitted dried dates, plus 3 extra dates, finely sliced to decorate

100g low fat spread

1½ dessert apples, cored and sliced

2 eggs, lightly beaten

100g ground almonds

½ teaspoon almond essence

200g self raising flour

3/4 tsp allspice or cinnamon

1 tsp baking powder

20g desiccated coconut


1. Cover the dates with boiling water and leave to soak for 20 minutes. Meanwhile, heat the oven to 180C/fan 160C/Gas 4 and line a 2lb loaf tin with baking paper.

2. Drain the water from the dates, then blitz the softened fruit in a food processor along with the spread, apple and beaten egg.

3. Combine all the dry ingredients in a large bowl. Pour the wet ingredients into the dry ingredients and mix well. Spoon the mixture into the prepared loaf tin, flatten the surface, then top with the extra sliced dates.

4. Bake for 40-45 minutes until the loaf is golden brown and springy to the touch, and an inserted skewer comes out clean. Remove from the oven, allow to cool for 5 minutes, then turn out onto a wire rack to cool completely before slicing.

Cook’s Tip: Try adding a handful of chopped walniuts to the mixture for a little extra crunch.