Apple Currant Yoghurt Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Times are approximate. Ingredients:
125 g butter |
3 -4 cups caster sugar |
2 teaspoons grated lemon rind |
2 eggs |
200 g natural yoghurt |
1 -2 of 410 gram can unsweetened apple pie filling |
3 -4 cups currants |
2 cups self-raising flour |
1 -2 teaspoon baking soda |
2 teaspoons mixed spice |
Directions:
1. Beat the butter and sugar and lemon rind in a small bowl until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in the yoghurt, apple and currants (you don’t want to break up the apple too much).
4. Then stir in the sifted dry ingredients.
5. Spread into a deep greased and lined 20 cm round cake tin.
6. Bake at 180C (360F) for 50 to 60 minutes.
7. Stand a few minutes then turn out onto rack to cool.
8. This can be iced with cream cheese icing similar to one you would use on a carrot cake – add some lemon zest too.
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