- 230 g of self raising flour
- 150 g of sugar
- 3 eggs
- 120 ml of oil
- 3 apples
- 125 ml natural yogurt
We are having beautiful weather here in the UK and I am making the most of it by taking the children to the park collecting colourful leafs and by enjoying the mystic autumnal air which I find quite calming to the mind.
I have always found it easier to relax and meditate during the autumn months. It is a special time when the year is slowly “dying” to be soon replaced by a new one and therefore with new goals and projects within us.
And back from one of my walks I felt inspired to make this quick apple cake with some yogurt I had left over in the fridge. I like baking using yogurt as it makes cakes moist and gives them a nice delicate flavour especially if paired with fruit.
I hope you have a nice weekend! X
Whip the eggs with the sugar until they look pale and creamy in colour
Add the yogurt, the oil and stir well. Keep stirring and add the flour
You want to get a creamy, half runny mixture
Pour the mixture into a greased round baking tin; peel and cut the apples into thin slices
Pierce the cake with a toothpick and if it is dry then the cake is cooked otherwise leave it in for a little longer.
You can sprinkle over some icing sugar if you like.
As I have used yogurt I had in the fridge and this is quite a cheap cake to make, I am submitting it to Credit Crunch Munch which is hosted this month by Elizabeth’s Kitchen Diary. This is a monthly challenge run by Fab Food 4 All and Fuss Free Flavours.
Also I’m entering A Kick at the Pantry Door’s Feel Good Food Challenge which is run by Victoria as the theme is apples.