THIS apple and yogurt cake is an absolute cinch to make and the results make it well worth it.
It’s great on its own but, when we tried it, we served it warm with a spoonful of cream. Go, on treat yourself – you’re worth it.
Thanks to Rachel’s Organic for this week’s lovely recipe.
113g Rachel’s unsalted butter, softened
150g caster sugar (plus 1 tbsp for sprinkling)
1tsp vanilla extract
250g plain flour, sifted
2tsp baking powder
2 tsp ground cinnamon 125g Rachel’s Greek Style Apple & Cinnamon Yogurt
Preheat the oven to 170C/150C fan/gas mark 3. Grease and line an 8-inch round, loose bottom or spring-form cake tin.
Peel and core one apple, then quarter and chop into chunks. Take the other two apples and, leaving the skin on, cut into quarters and then into thin slices, taking out the core. Set aside.
Cream together the butter and sugar and beat until light and fluffy. Beat in the eggs one by one and then add the vanilla extract.
Add the flour, baking powder, ¼ tsp salt and 1 tsp of ground cinnamon then stir well. Add apple chunks and yogurt and give the mixture a good stir.
Pour the mixture into the prepared tin and smooth the top, making sure it is level. Arrange the apple slices on top of the cake in a circular pattern.
Combine 1 tbsp of caster sugar and 1 tsp of ground cinnamon and sprinkle over the top of the apple slices.
Bake for 50-60 minutes or until a skewer inserted into the centre of the cake comes out clean.
Cool in the tin before removing and transferring to a wire rack.