Slice of light apple yogurt cake

Ingredients

For 1 serving

• Apple60 g
• All-purpose flour20 g
• Plain nonfat yogurt25 g
• Eggs15 g
• Sugar8 g
• Sunflower oil3 g
• Lemon zest1 g
• Baking powder1 g

Contains: gluten, lactose, eggs,

In season: September – March

Method

1. Preheat a conventional oven to 180 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake (usually 8–10).
2. Wash the apple and the lemon; grate the yellow lemon zest. Peel and core the apple, cut half of it into cubes of about 1 cm and half into thin slices.
3. In a bowl whisk the eggs with the sugar for 3–4 minutes, until pale and foamy; add the yoghurt, sunflower oil and lemon zest.
4. Sift the plain flour and baking powder over the top and fold in with a spatula until no dry flour is visible, then stir in the apple cubes.
5. Pour into the tin, level and cover with the apple slices, slightly overlapping; bake for 40–45 minutes, until the top is golden and a skewer in the centre comes out dry.
6. Let it cool slightly in the tin before turning it out and slicing.