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Apple Yoghurt Cake

  Rating 0.0

Prep

20 min

Bake

1 hour 15 mins

Serves

8 to 10

Difficulty

Easy

About

Our Apple and Yoghurt Cake is perfectly moist and mildly sweet; it goes great with a cuppa in the morning or as a sumptuous breakfast treat!

made using

Golden Caster

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Instructions
Ingredients
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Step 1

Preheat the oven to 180°C/360°F/Gas Mark 4 and grease and line a loose bottomed cake tin.

Step 2

Put the butter and Tate & Lyle Caster Sugar in a mixing bowl and cream together with a wooden spoon. Whisk in the eggs and yoghurt, then sift in the flour and baking powder. Fold, then add the ground hazelnuts.

Step 3

Now add the apples and spread the mixture evenly into the prepared tin. Sift over the icing sugar and bake in the oven for an hour.

Step 4

To make the topping, melt the butter, Tate & Lyle Light Soft Brown Sugar and cream in a small pan. Stir in the hazelnuts and the apple slices.

Step 5

After an hour, remove the cake from the oven, cover with the topping, then put back in the oven to bake for a further 10 to 15 minutes.

Step 6

Allow to cool a little in the tin, then lift out of the tin, sprinkle with cinnamon and serve warm or cold.

Ingredients – 7 items

Serving

1

Butter

Unsalted butter, softened

200g
Fairtrade Golden Caster

Tate & Lyle Golden Caster Sugar

200g
Eggs

Egg

3

Natural yoghurt

4 tbsp
Flour

Self raising flour

200g
Apples

Apple, quartered & cored

Cut into thin slices

1 and a half
Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

2 tsp

For the topping

Butter

Unsalted butter, softened

75g
Fairtrade Light Brown Soft

Tate & Lyle Light Soft Brown Sugar

75g
Cream

Double cream

3 tbsp
Hazelnuts

Hazelnuts

Crushed

85g
Apples

Apple, quartered & cored

Half an apple
Cinnamon

Cinnamon powder

To sprinkle

1 tsp

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