A light yoghurt cake studded with sliced apples and flavoured with vanilla and lemon.
21 people made this
250g caster sugar
125ml plain yoghurt
1 pinch of salt
250g plain flour
grated rind of 1 lemon
1 teaspoon vanilla extract
1 tablespoon baking powder
3 apples - peeled, cored and thinly sliced, divided
1 tablespoon soft brown sugar
Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm springform cake tin.
Beat the eggs and caster sugar together in a large bowl until light and fluffy. Add yoghurt, salt and flour; mix well.
Stir in lemon zest, vanilla and baking powder; mix well.
Fold in 2/3 of the sliced apples and transfer the cake mixture into the prepared cake tin. Smooth the top of the cake with the back of a spoon and arrange the remaining sliced apples on the surface of the cake; sprinkle 1 tablespoon of brown sugar on top of the apples.
Bake in the preheated oven for 35 minutes or until golden brown on top and cooked through. Allow to cool in the tin for 10 minutes before transferring the cake onto a wire cooling rack to cool completely.