This apple yogurt cake is a healthy snack, with the presence of fruit and oil instead of butter, it is also great for children. Naturally, it can also be made in a lactose-free version using lactose-free yogurt or plant-based yogurt.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- 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 1/3 cups all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- to taste 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. Place in a bowl with the lemon juice and mix.
Beat the eggs with the sugar, salt, and lemon zest using electric beaters until a creamy white.
Pour in the yogurt and then the oil in a thin stream, continuing to beat on low speed.
Add the sifted flour with the baking powder, mix again with the electric beaters.
Pour the batter into a greased 9-inch cake pan.
Arrange the apple slices.
Bake in a preheated static oven at 350°F for 50 minutes.
Brush with apricot jam while still warm.
Let cool and then remove from the pan.
Tips
It keeps for 4-5 days in a cake container.
You can substitute the apricot jam with neutral glaze.
FAQ (Frequently Asked Questions)
How can I make this cake lactose-free?
You can use lactose-free or completely plant-based products in the same quantities, without altering the recipe.
