Here is another cake from the weekend baking bonanza. This one surprised me, it is such a light yet moist cake, the apple disappears completely and you would never know it was there. The result is a lemon scented buttery cake that is both moist and light with a smattering of currants for extra texture and flavour.
Not a bad way to use up leftover yoghurt. Although I used plain Greek yoghurt in this recipe, I think it could be made with a fruit yoghurt if you had that on hand instead.
The baking time in my oven was more like 35 minutes. I don’t know if my oven was running very hot or if the recipe was not correct. Just keep an eye on it!
Spicy Apple and Currant Yoghurt Cake
2 teaspoons grated lemon rind
3/4 cup castor sugar
200g carton plain yoghurt
1/2 x 410g can unsweetened pie apple (I stewed up my own apples)
3/4 cup currants
2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice
Grease a 23cm square slab pan, line base with paper; grease paper.
Beat butter, rind and sugar in small bowl with electric mixer until light and
fluffy; beat in eggs one at a time, beat mixture until combined, stir in yoghurt,
apple and currants, then sifted dry ingredients.
Spread mixture into prepared pan, bake in moderate oven for about 55 minutes.
Stand 5 minutes before turning on to wire rack to cool.
Dust with sifted icing sugar before serving.
Keeping time: 4 days.