A soft, moist cake with a rustic touch perfect for afternoon tea or a cosy dessert. The yoghurt keeps the texture wonderfully tender, while the apples, mixed nuts and chocolate chips add so much flavour and crunch.

Keeps well in an airtight container for 2–3 days.

 

Serves 4-5, Preparation about 30 mins, Cooking about 50 mins

  • 3 medium apples (peeled, cored, and diced)

  • 200 g plain yoghurt (unsweetened)

  • 100 ml sunflower oil 

  • 3 medium eggs

  • 180g caster sugar

  • 300g plain flour

  • 1 tsp baking powder (16 g)

  • ½ tsp ground cinnamon 

  • 50g mixed nuts (roughly chopped – e.g. walnuts, almonds, hazelnuts)

  • 40 g dark chocolate chips

  • Lemon zest

  • A pinch of salt

  • Icing sugar, for dusting 

 

Method

  • Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

  • Grease and flour a 24cm round cake tin.

  • In a large mixing bowl place together yoghurt, oil, eggs, lemon zest and sugar using an electric whisk on low speed until you get a smooth and slightly frothy mixture.

  • In a separate bowl, sift the flour, baking powder, cinnamon and salt.

  • Gently add dry ingredients to the wet ones, whisking again with the electric whisk on low speed just until combined. 

  • Fold in the diced apples, nuts, and chocolate chips using a spatula or wooden spoon. 

  • Pour the batter into the cake tin. Level the surface, sprinkle with the reserved nuts and chocolate chips and some sugar.

  • Bake  50–55 minutes in static oven or until a skewer inserted in the centre comes out clean. If the top darkens too quickly, cover with foil after 35–40 minutes.

  • Leave to cool in the tin for 10–15 minutes, then transfer to a shallow plate or wire rack to cool down. Sprinkle with icing sugar.

 

 

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