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1. Preheat oven to 150°C (fan-forced). Spray a 4cm-deep, 16cm x 26cm (base measurement) slab pan with cooking spray. Line base with baking paper, allowing paper to overhang the sides.
2. Put the sugar, cocoa powder, yoghurt and apple purée in a small saucepan. Whisk over a low heat until the sugar dissolves and mixture is well combined. Set aside for 10 minutes to cool slightly.3. Add egg and eggwhites to the sugar mixture. Whisk well to combine. Add
the flours and mix until well combined. Pour into slab pan. Sprinkle the walnuts over, pushing in slightly.4. Bake for 18-20 minutes or until just set. Set aside in the pan for 15 minutes. Transfer to a wire rack to cool completely. Cut into 24 pieces to serve.