So you may be thinking apples are high FODMAP and you would be right. Apples are high in two FODMAP groups; a polyol, sorbitol and the monosaccharide, fructose. However you will be pleased to know that in small servings apples are low in FODMAPs. Monash university have tested the FODMAP content of granny smith apples and found a 25g serving is low FODMAP.

With the day getting shorter, colder and wetter here in England and Autumn fast approaching I had to make an apple and cinnamon cake! This cake is so moist and fragrant , it is sure to be a hit. I actually made a gluten free and a non-gluten free version of this cake and preferred the gluten free version!

This cake if divided in 12-14 servings is low FODMAP. Bigger servings would be moderate to high FODMAPs.

Serves 12-14

Ingredients:

Cake:

• 375g plain gluten free flour
• 1/2 tsp xantham gum
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• zest of 1 lemon
• 400g caster sugar
• 250mls vegetable oil
• 4 eggs
• 60ml lemon juice
• 1 teaspoon vanilla essence
• 300g granny smith apples peeled and de-cored (about 3 apples)

Cinnamon sugar topping:

• 5 teaspoons caster sugar
• 2 teaspoons cinnamon

Method:

1. Preheat oven to 180C.
2. Sift the dry ingredients (flour, xantham gum, baking powder, cinnamon, salt) and mix together with the caster sugar and lemon zest.
3. Add the oil, eggs, lemon juice and vanilla essence.
4. Mix all together into a smooth mixture.
5. Line a 23cm tin with parchment paper.
6. Pour half the cake mix into the cake tin.
7. Top with half the apple slices and sprinkle with half of the cinnamon sugar.
8. Cover with the remaining cake mix and top with the remaining apple slices and sprinkle with the remaining cinnamon sugar.
9. Bake for approximately 1 hour 20 minutes or until a toothpick comes out clean.