Ingredients
The following ingredients have 12 Servings
- 150 grams butter (room temperature)
- 250 grams light brown soft sugar
- 2 medium free-range eggs
- 150 grams plain flour
- 50 grams rye flour ((or wholemeal))
- 50 grams ground almonds
- 2 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1 tsp ground cinnamon (plus extra)
- 1/2 tsp freshly ground cardamom ((about 6 large pods))
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp Shetland sea salt
- 110 grams plain natural yoghurt
- 1.5 Bramley apples
Instruction
- Preheat oven to 160 C fan/ 180 C and lightly grease and line a 22 cm round cake tin.
- Cream together the butter and sugar until light and fluffy and then add the eggs, one at a time, with a spoonful of the flour, beating well.
- Sift over the flours, raising agents, spices and salt and add the yogurt. Beat well and spoon into the prepared baking tin.
- Peel, core and finely slice the apples, arranging in a circular pattern starting from the outside and working your way in to the centre.
- Sprinkle with extra cinnamon and bake in the centre of the oven for 30-35 minutes (according to the original recipe). My fan oven required an hour to bake the cake fully.
- Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight tin for 2-3 days.
