• This apple and yoghurt cake is absolutely fool-proof!

    Recipe and styling by Sarah Dall

    Photographs by Myburgh Du Plessis

    Apple and yoghurt cake

    Serves: 8
    Cooking Time: 1 hr


    • 125g butter, softened
    • 200g castor sugar
    • 3 extra-large eggs
    • zest and juice of 1 lemon
    • 200g self-raising flour, sifted
    • 200g double-cream plain yoghurt
    • 2 Granny Smith apples, cored and sliced into thin wedges
    • SYRUP

    • 100g butter
    • 100g honey
    • juice of 1 lemon



    Grease and line the base of a 19cm round springform cake tin. Preheat the oven to 180°C.


    Cream the 125g softened butter and the castor sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.


    Fold in the lemon zest and juice, followed by the sifted flour and yoghurt. Pour into the prepared tin and level the surface with a spatula. Top the batter with the apple slices and bake for 45 minutes, or until the cake is golden brown and cooked through. To check if the cake is ready, insert a skewer into the centre – the skewer should come out clean.


    While the cake is baking, make the syrup. Place the 100g butter and the remaining syrup ingredients in a small saucepan and bring to a boil. Remove from heat, keep warm and pour over the cake as it comes out of the oven.


    Once the cake is completely cool, remove from tin and transfer to a cake plate or stand to serve.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com