This apple and yoghurt cake is absolutely fool-proof!
Recipe and styling by Sarah Dall
Photographs by Myburgh Du Plessis
Apple and yoghurt cake
- 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.