Saturday, 5 March 2011

Apple-Lemon Yoghurt Cake

This is so easy and relatively healthy. GREAT texture. Dutchman loves this. He is not a cake person but he ate the entire loaf (minus 1 slice) within 2 days! While I love how this cake looks, how easy it is to make and the gorgeous texture, I found this cake lacking (I like my cakes rich so when there is no butter, it just falls flat). This would be perfect as a treat for your kids.

For the cake
1.5 cups plain flour
1 cup plain full fat yoghurt
1 cup sugar
3 large eggs
1/2 cup vegetable oil (I used sunflower)
zest of one lemon
2 tsp baking powder
1 tbsp vanilla essence
1 tsp cinnamon
1/2 tsp salt
1 large apple (I used Jonagold), chopped into 1cm blocks

For the glaze
juice of one lemon
powdered/icing/confectioner's sugar

1. Sift flour, salt and baking powder.
2. In another bowl, beat everything else needed for the cake. Then, whisk the flour mixture gently into the wet ingredients (only until incorporated).
3. Fold apples in (again, do it gently).
4. Bake at 180 degrees celscius until done (about 50 minutes). If it browns too much, you can cover the cake with some foil while it bakes.
5. When cake is done and cool, pour glaze onto cake. To make glaze, mix icing sugar with lemon juice until thick.

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