Apple and yoghurt cake
- 200g unsalted butter, softened
- 3/4 cup honey
- 1 tsp vanilla extract
- 3 eggs, at room temperature
- 1 1/2 cups wholemeal plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup Greek-style natural yoghurt
- 1 red apple, cored and sliced very thinly
- a little raw sugar for sprinkling
Take the butter and eggs out of the fridge to reach room temperature.
Preheat oven to 180°C (160°C fan-forced). Line a 20 x 30cm slice pan with baking paper and set aside.
Beat the butter, honey and vanilla in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each egg. Once all the eggs are beaten through, set this bowl (the ‘wet’ mix) aside.
In another bowl, sift the flour, baking powder and cinnamon. Alternate folding 1 large spoon of this flour mixture (the ‘dry’ mix) and 1 large spoon of yoghurt into the ‘wet’ mix until all combined.
Spoon the mixture into the prepared pan and smooth the surface. Arrange the apple slices on top and press down slightly. Sprinkle the raw sugar lightly on top.
Bake in oven for 30-35 minutes or until lightly golden and a skewer inserted into the centre of the cake comes out clean.
Leave in pan for about 5 minutes to cool, transfer to a wire rack to cool completely.
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