Full recipe makes Loaf - 30 x 11.5 cm
1/3 of recipe makes - 21 x 11 cm
Ingredients
6 Apples
300g Plain Flour - Sifted
3 tsp Baking Powder
3 Eggs
350g Natural Yoghurt
100g Raw Sugar
Pinch of Salt
90ml Oil
Method
Preheat your oven to 180c.
To your mixer bowl add the eggs and sugar and beat them on high for about 5 minutes.
In the mean time peel and thinly slice your apples and put them in a bowl of water with a squeeze of lemon. If you don't have a lemon don't stress.
By this stage your egg mixture will have grown and become a pale thick creamy consistency, add in the oil and beat for another minute.
Change your mixer attachment to the paddle and mix in the yoghurt.
In a bowl mix together the flour, baking powder and salt and slowly add them to the wet ingredients. Make sure your mixer is on a low speed so you don't over mix the batter, you just want to combine the flour.
Now fold in your apples but keep a handful for the top of the cake.
Add the mixture to your lined loaf tin, add the rest of the apples to the top with a sprinkling of sugar.
Put your cake into the oven and cook it for 40-45 minutes. The full recipe takes 45 minutes and the 1/3 takes 40, but make sure you check with a skewer to be sure.
I served mine with a scoop of vanilla ice cream and homemade apricot jam. Yolo!
Enjoy x
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