Gluten Free Apple and Yoghurt Cake

3 eggs

Golden caster sugar

GF self raising flour 

Butter

1 tbsp lemon juice

1 tbsp milk

3 tbsp yoghurt

1 tbsp cinnamon

4 eating apples (pink lady etc.)

2 tbsp light brown sugar

You will need: medium saucepan, 3 medium size bowls, a large mixing bowl, a whisk, a silicon spatula and a spring form cake tin or medium size deep baking tin lined with parchment paper.

Preheat your oven to 180°c, if the oven is fan assisted I suggest turning it onto a low setting. 

Peel and core your apples and place into a saucepan with the brown sugar. Place over a low/medium heat to caramelise and soften the apples for about 8 – 10 mins. Remove from the heat and allow to cool.

Weigh your eggs And weigh out the same weight of caster sugar, flour and butter.

Cream together the butter and sugar until it’s pale.

Whisk the eggs and add half to the butter mixture with a large spoonful of flour and gently fold together.

Add the remaining egg and sieve in the rest of the flour and continue to fold together. 

Add the milk, yoghurt, lemon juice, cooled apples and cinnamon and fold together one last time.

Pour the mixture into your pre-lined cake tin or deep baking tray and bake in the centre of the oven for 20 – 25 mins. You made need to adjust the time depending on your baking dish. 

To check if it’s ready, place a skewer into the middle of the cake, it should come out almost clean.

Please feel free to pop your head into the kitchen for helpful tips or queries.

For an egg free variant, substitute the eggs for oil (such as rapeseed) and a tsp baking powder.

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