Slice of olive-oil apple cake with coffee and yogurt

Ingredients

For 1 serving

• All-purpose flour25 g
• Eggs15 g
• Sugar8 g
• Extra virgin olive oil5 g
• Baking powder2 g
• Apple90 g
• Nonfat Greek yogurt100 g
• Espresso1

Contains: gluten, lactose, eggs,

In season: September – March

Method

1. Preheat the oven to 180 °C (conventional). The quantities are for one slice: for a whole 8-portion cake (about 24 cm tin) multiply them by 8, except the yogurt and coffee. Line the tin with wetted and wrung-out baking paper.
2. Wash and core the apples; cut half into roughly 1 cm dice and the rest into thin slices, leaving the skin on.
3. In a bowl beat the eggs with the sugar using an electric whisk for 3–4 minutes, until pale and fluffy; pour in the extra virgin olive oil in a thin stream, still whisking.
4. Sift in the flour with the baking powder and fold in with a spatula, then stir in the diced apple.
5. Pour into the tin, level it, arrange the apple slices on top in a fan and bake for about 45 minutes, until the top is golden and a skewer pushed into the centre comes out dry; with so much fruit the inside stays moist, but it shouldn't be raw.
6. Let the cake cool a little while you make the espresso; serve a slice with the Greek yogurt in a small bowl and the coffee.