Apple and yoghurt cake
Time to make: 1 hr 30 mins
( Hands-on time: 10 mins )
Total cost: $ 11.64 / $ 0.97 per serve
(at time of publication)
- 5 eggs
- 1 cup sugar
- 1 1/2 cups low-fat plain yoghurt
- 2 cups self-raising flour
- 5 green apples, peeled, diced (small)
- 250g strawberries, sliced, to serve
- icing sugar, to serve
Total fat 2g
Saturated fat 1g
Dietary fibre 1g
1 Preheat oven to 160ºC. Line a 22cm-round cake tin with baking paper. Beat eggs and sugar until thick and creamy.
2 Stir in yoghurt, flour and apples with a wooden spoon until just combined.
3 Pour mixture into prepared cake tin. Bake for 1 hour 20 minutes or until a skewer inserted into cake comes out clean.
4 Allow to cool then serve with fresh strawberries or other fruit and dust with icing sugar.
- This cake would also work well with other fruit, such as pears, feijoas, peaches, plums or pineapple (you could add the pineapple flowers from our March 2013 issue for a spectacular centrepiece, see Banana and carrot baby cakes).
- Try it warmed with a little custard for a simple dessert, or serve it with berries as we’ve done here. You could also top the cake with tropical fruit and drizzle with passionfruit pulp for something summery and special.
- This is an easy and tasty cake for feeding a crowd.
- Using yoghurt in place of different fats in baking makes for a good flavour and texture, and also keeps the saturated fat content down. This cake has a dense, moist, pudding-like texture from the apples and it’s a great ‘base’ recipe from which to add your own variations.
Hanu de Jong
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