Apple and yoghurt cake

Photographer: Mark O'Meara

Serves: 12

Time to make: 1 hr 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

5 eggs

1 cup sugar

1 ½ cups low-fat plain yoghurt

2 cups self-raising flour

5 green apples, peeled, diced (small)

250g strawberries, sliced, to serve

icingfrostingX sugar, to serve

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Instructions

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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.

Variations

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.

HFG tip

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.

Nutrition Info (per serve)

Calories 146 cal

Kilojoules 610 kJ

Protein 5 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 25 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 90 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.