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Frozen cake pops
40 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 204
  • Fat about 11g
  • Carbohydrates about 21g
  • Protein about 3g
This is needed
This is needed for 12 pieces
To prepare the tin
  • a little butter
Cake batter
  • 75 g apple sauce
  • 1 organic lemon
  • 75 g butter, soft
  • 2 egg
  • 150 g light spelt flour
  • 75 g coarse cane sugar
  • 1 pinch salt
  • 0.75 tsp baking powder
Cake pops
  • 12 lolly sticks
To decorate
  • 1 bag dark cake icing (approx. 125 g)
  • 3 tbsp raspberry crumble
  • 3 tbsp chocolate sprinkles
  • Apron, Bowl, Lemon grater, Mixer, Oven mitts, Rubber spatula, Scissors, Tablespoon, ice cream sticks, Kitchen scales, Cooling rack, One square springform pan(20 x 20 cm), lined with baking paper
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And that's how it's done
And that's how it's done
To prepare the tin
Line the base of a baking tin with baking paper, grease the sides with butter.
Cake batter
Empty the apple sauce into a bowl. Grate the zest of the lemon. Stir into the apple sauce along with the butter, sugar and salt. . Beat in the eggs, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Combine the flour and baking powder, mix in.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin, slide onto a rack and leave to cool.
Cake pops
Cut the cake into 12 pieces, thread onto the lolly sticks.
To decorate
Melt the cake icing in a bain-marie or microwave. Cut open the bag, pour the chocolate into a bowl. Dip the pieces of cake ¾ of the way into the icing.
Decorate the cake with freeze-dried raspberries and chocolate sprinkles. Place on a sheet of baking paper, freeze for approx. 10 mins., serve.