Italian apple cake
Enjoy a slice of something special with this Italian Apple Cake. Full of fresh apple flavour and a zing of lemon zest, it’s a simple bake with a soft, yoghurt-based crumb and golden almond topping. Perfect for sharing over coffee or serving warm with cream, it’s easy to make and even easier to love.
Ingredients
Method
Ingredients
- 4 medium Granny Smith apples
- 2 eggs
- 1/2 cup Chelsea caster sugar
- 1/2 cup Chelsea brown sugar
- 200g Olivani Original Spread, melted
- 2 tsp vanilla essence
- zest of 1 lemon
- 1 1/2 cups Edmonds plain flour
- 1 tsp Edmonds baking soda
- 3/4 tsp salt
- 200g Kalo Natural Greek Yoghurt
- 1/4 cup sliced almonds
- icing sugar and whipped cream or mascarpone, to serve (optional)
Method
- Preheat oven to 170ºC bake / 150ºC fan bake. Grease a 23cm round cake tin (springform or with removable base) and line the base with baking paper.
- Dice two of the apples and thinly slice the remaining two (no need to peel, just remove the cores).
- Place eggs and sugars in a large bowl. Using an electric beater, beat until pale and fluffy (3-4 minutes). Add Olivani, vanilla and lemon zest. Beat until combined.
- Sift in flour, baking soda and salt. Use a spatula to mix until almost combined. Stir in yoghurt then fold through the two diced apples.
- Transfer to prepared tin and arrange the sliced apples on top. Sprinkle with almonds and bake for 60-70 minutes, until golden brown and a skewer inserted into the centre comes out clean.
- Leave to cool in tin on a wire cooling rack. Before serving, dust with icing sugar. Serve with softly whipped cream or mascarpone. Can be eaten warm or cold.
Tips:
- You can replace the apples with pears, if preferred.
