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Rate this recipe 4.6/5 (29 Votes)


  • 3 apples
  • 1/2 teaspoon lemon zest and 2 tablespoons lemon juice
  • 4 eggs
  • 175 g (3/4 cup) sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 75 g (1/3 cup) plain yogurt
  • 250 g (1 cup) plain (all purpose) flour
  • 1 teaspoon baking powder


Adapted from


Step 1

Grease a round spring form baking pan (10 inch/26 cm ) and pre-heat the oven 175° C (about 350 F) .
Peel and slice the apples into eighths. Sprinkle with 2 tablespoons lemon juice.
In a large mixing bowl beat the eggs, sugar, vanilla extract, lemon zest and a pinch of salt for about 8 minutes on medium speed until creamy and fluffy. Mix in yoghurt. Mix flour and baking powder and fold into the mixture until just combined. Pour into pan. Add apples pressing them gently into the batter. Bake for approx. 45 minutes or until cooked. Heat the jam and spread it over the hot cake. Cool.

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