This is a deliciously moist cake that's quite refreshing when served with a lovely mango and honey flavoured yoghurt.
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Makes: 1 (18cm) apple cake
4 to 6 Bramley apples
1 lemon, juiced
50g plain flour
25g caster sugar
3 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger or cinnamon
275ml skimmed milk
2 lemons, zested
8 tablespoons natural yoghurt or soy yoghurt
1 teaspoon Honey
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Method Prep:30min › Cook:25min › Ready in:55min
Peel and core the apples and cut them into wedges. Place them in a bowl of water and add a squeeze of lemon juice. This will prevent the apples from turning brown.
In a separate bowl mix the flour, sugar, eggs and ground spices together until smooth. Slowly pour in the milk and mix well.
Transfer the mixture to a saucepan and heat gently for two to three minutes. Do not allow to boil. When the mixture begins to thicken, remove from the heat, add the lemon zest and set it aside to cool.
Remove apples from water and arrange in a 18cm greased cake tin. They should be in a circle closing into the centre of the tin. Layer if you want. Pour the cooled mix over the apples.
Bake in the oven at 200 C / Gas 6 for 25 to 30 minutes until the apples have softened and custard set. Leave to cool.
Meanwhile, make the mango yoghurt: Peel and remove the stone from the mango, and puree the flesh. Then mix together with the honey in a small bowl. Add yoghurt and mix gently. Mix fully or you can fold it in gently for a marble effect.
Once the cake is cooled, serve each slice with a bit of the mango yoghurt.