Apple and yoghurt cake

by Ed Halmagyi


  • 165g self-raising flour
  • ½ tsp ground cinnamon
  • 125g caster sugar
  • 200g unsalted butter, melted
  • 2 eggs
  • ½ cup Greek-style yoghurt
  • 2 Granny Smith apples, peeled, cored and finely sliced
  • finely-grated zest of 1 lemon
  • ½ cup granulated sugar


1 Preheat oven to 180°C. Sift the flour, cinnamon and caster sugar into a large bowl, then stir in the butter, eggs and yoghurt. Mix in the apple slices, then spoon into a lined 24cm cake tin. Top with granulated sugar, then bake for 50-60 minutes, until a skewer can be inserted and removed cleanly.

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