Apple and yoghurt cake

March 9, 2018
Apple and yoghurt cake

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

  • 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.

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