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Before starting our Apple Yoghurt Cake recipe, organise all the necessary ingredients.
Place one yoghurt in a mixing bowl. Rinse the emptied pot and dry.
Measure 2 yoghurt pots of castor sugar...
... and add to the mixing bowl.
Add the 2 whole eggs, beaten beforehand.
Combine well with a rubber spatula until homogeneous.
Measure 3 yoghurt pots of flour...
... and add to the preparation.
Measure 1 pot of grape seed oil (or any other flavourless oil such as sunflower oil)...
... and add to the bowl.
Add the vanilla extract and the baking powder sachet.
Combine well with a rubber spatula...
... until smooth and homogeneous. Set aside at room temperature.
Line a cake pan Ø 20cm with butter and flour.
Spread the flour over the whole surface of the mould, then flip and tap on the mould to remove the excess flour.
This is what the result should look like.
Peel, seed and cut the apples in half, then slice the apple chunks to a thickness of 3 mm, using a slicing knife.
Pour the batter into the mould.
Arrange the apple slices over the surface...
... into a swirl pattern, with one row on the outside and one on the inside...
... as shown in the photo.
Bake in a fan-assisted oven preheated at 180°C (gas 4)...
... for 40 to 50 minutes (depending on the type of oven). Insert the blade of a knife in the centre of the cake to check whether it is cooked; the blade should be dry when you take it out.
When cooked, remove the cake from the oven...
... and leave to cool a bit before releasing the cake from the mould.
Flip the warm cake onto one hand to release from the mould...
... then place the cake on a cooling rack.
Leave to cool down completely and sprinkle with icing sugar.
Using a pastry brush, apply clear mirror glaze (melted in the microwave beforehand) over the central swirl.
The apple yoghurt cake is ready! Store at room temperature to make sure the cake stays super moist. It will keep well wrapped with aluminium foil. Enjoy this delicious dessert!
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