This apple yogurt cake is a healthy snack, with fruit and oil instead of butter, making it great for children too. Naturally, it can also be made lactose-free by using lactose-free yogurt or plant-based yogurt.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 lemon
- 2 apples
- 6 eggs
- 1 1/4 cups sugar
- 1/2 cup sunflower oil
- 3 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- as needed apricot jam
Tools
- 2 Bowls
- 1 Mixer
- 1 Grater
- 1 Knife
- 1 Sieve
Steps
Grate the lemon zest and set aside. Peel the apples and slice them thinly, about 1/8 inch thick. Place them in a bowl with the lemon juice and mix.
Beat the eggs with the sugar, salt, and lemon zest using an electric mixer until it becomes a white cream.
Pour in the yogurt and then the oil slowly while continuing to beat at low speed.
Add the sifted flour with the baking powder and mix again with the electric mixer.
Pour the batter into a greased 9-inch cake pan.
Arrange the apple slices on top.
Bake in a preheated static oven at 350°F for 50 minutes.
Brush with apricot jam while still hot.
Let cool and then remove from the pan.
Tips
Keeps for 4-5 days in a cake container.
You can replace apricot jam with neutral jelly.
FAQ (Questions and Answers)
How can I make this cake lactose-free?
You can use lactose-free or completely plant-based products in the same quantities, without changing the recipe.
