Nutritionist shares 'stunning' low-calorie apple cake recipe that's packed with protein

This apple cake recipe is packed with protein (Image: Getty Images)

Nutrition expert and social media sensation Emily English has been praised for her innovative recipe that offers a healthy twist on a traditional dessert.

The 'So Good' cookbook author took to Instagram to share her creation of a protein-rich apple layer cake, which is versatile enough to be enjoyed as a breakfast treat or a sweet pudding.

With apples currently in season, Emily's recipe provides a fantastic option for those with surplus fruit seeking an exciting culinary experience.

She boosts the nutritional value by incorporating vanilla protein powder into the pancake batter mix.

Each slice of this delectable cake contains 157 calories and packs seven grams of protein, contributing nicely towards the daily recommended intake of 45g for women and 55g for men, reports Surrey Live.

This recipe makes use of apples, which are currently in season (Image: Getty)

Earlier this year, Emily expressed her fondness for the dessert, posting: "This is probably one of my favourite cakes I have made to date inspired by hungry.happens.

"A super simple layered apple cake using skin on (extra fibre) thinly sliced apples, tossed in a protein batter then baked. The texture is more egg custard like than a cake.

"I served this for breakfast but also enjoyed as a sweet treat. If not using protein powder just use flour. GF flours work 1:1."

Reality TV star Sophie Habboo was among the commenters, writing: "This is stunning."

@natsnourishments added: "I have been waaaaiting for this," and @ellena_fit wrote: "This looks unbelievable."

However, some home bakers found that their apples were too juicy, resulting in a soggy cake mix.

To avoid this, it's recommended to pat the apple slices dry with kitchen paper before combining them with the batter.

Here's everything you need to make layered apple protein cakes yourself at home.

Layered Apple Protein Cake

Ingredients

• 3 medium eggs, lightly beaten
• 160ml milk
• 3 tbsp extra virgin olive oil
• 1 tsp vanilla extract
• 35g plain flour
• 30g vanilla protein powder
• 2 tbsp honey
• 1/2 tsp sweet cinnamon
• 1 tsp baking powder
• Pinch of salt
• 4 sweet apples

Method

1. Whisk all the batter ingredients together minus the baking powder until smooth. Set to one side.
2. Using a mandolin or the slicer side of a grater, core and thinly slice the apples. Make sure the apple slices are super thin, as they need to be for this recipe to work.
3. Add the baking power to the batter, fold through the apples and in layers, tip and press into a 2L loaf tin. Pour on the remaining batter to the top of the loaf pan and pat down.
4. Bake at 160℃ fan for 50 minutes until golden brown - make sure it doesn’t burn. Once cooked, remove from the oven and leave to rest for 15 minutes before turning out and cooling further on a wire rack.
5. The cake can be stored in the fridge for up to five days. When ready to serve, you can take a slice and warm in a pan on either side until caramelised and serve with yoghurt.