Ingredients 1 1/4 Cups Self Raising Whole Meal Flour 1/2 Tsp Baking Powder 1 Tbsp Raw Sugar + 2 Tsp 2 Tbsp Agave Nectar 1 Tsp Cinnamon Powder 1 Tsp Vanilla Extract 2 Eggs Pinch Of Salt 3 Medium Apples - Peeled And Sliced 1/2 Cup Milk 1/2 Cup Yoghurt 1/4 Cup Oil - You Can Use Coconut, Canola Etc 1/4 Lemon 2 Teaspoons Of Lemon Zest
Method Preheat your oven to 180c/350f and line the sides and bottom of a spring form cake tin. Peel your apples, cut the sides off and slice them thinly.
Put them in a bowl and add, a sprinkling of the cinnamon and vanilla, 1 tsp of the raw sugar, lemon juice and half the rind. Stir them and let them sit. In another bowl add the 2 tbsp sugar, agave, lemon zest, vanilla and eggs, beat them till they’re pale and thick, then mix in the yoghurt, milk and oil.
Add all the dry ingredients, flour, baking powder, cinnamon and salt and mix till smooth, add in 3/4 of the apples and mix to combine.
Pour the batter in the tin and top with the remaining apple slices. Sprinkle the last tsp of sugar on top and then into the oven.
I have the worst memory, I still blame it on my pregnancy, so I don't remember how long I kept the cake in the oven, but I think it was about 25-30 mins. My advice is, every 5 minutes from 20 minutes onward check the cake with a skewer, if it comes out clean, its done! Remove the sides of the pan and let the cake cook.
Serve with vanilla ice cream.
Enjoy x
My Tip: The yoghurt helps the cake stay moist which in some cakes you need but I prefer a drier crumb with apple cake, if you do too, swap the 1/2 cup of yoghurt for extra milk. This should work!
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