Care of Letitia Clark's La Vita e Dolce this apple cake is a marvel and sure to be a new favourite in your collection. Serves 10-12. Choose your favourite "eating" apple, we used gala.
170g butter, at room temp
5 eating (dessert) apples
zest and juice of 1 lemon
220g sugar (plus 2 Tbsp for sprinkling)
1 tsp vanilla extract
pinch of salt
30ml light olive or seed oil
1 tbsp baking powder
250g 00 or plain (all purpose) flour
Icing sugar, for dusting
Preheat the oven to 180 deg/C. Grease a 23cm springform cake tin, (we used a Jamie Oliver).
Core 3 1/2 of the apples and cut them into small chunks. Slice the remaining apple into crescent-shaped wedges to decorate the top of the cake. Squeeze the lemon juice over the apples to stop them from going brown.
In a mixing bowl, beat the butter with the sugar, lemon zest, vanilla extract and salt until pale and fluffy. Add the eggs one at a time, beating well between additions until smooth. Beat in the yoghurt and the oil, then fold in the baking powder and the flour and finally the chopped apples. Mix together until you have a nice smooth batter.
Pour into the prepared tin, decorate with the apple slices and sprinkle over the extra sugar. Bake in the oven for 45-50mins until risen and golden, then insert a skewer (or spaghetti strand) to check it's done. Allow to cool for 10 minutes in the tin before turning out onto a wire rack.
Dust with icing sugar and serve warm or cool.
- Tags: baking