Apple Cake Extra

Find out how to make this delicious and easy apple cake with extra apples.

Apple cake with extra apples

Fibres, low fat and moderate sugar content, a health guru's choice. The apple content alone is almost half the pie giving it plenty of fibres. Enjoy!!


Batter:

  • 125 g Greek yoghurt
  • 140 g icing sugar
  • 3 eggs
  • 60 ml olive oil
  • 120 g all purpose flour
  • 1 pinch of salt
  • 1 tsp baking powder
  • 2 tsp vanilla extract

Topping:

  • 3 apples Golden
  • 50 g margarine
  • 30 g caster sugar
  • juice of 1/2 lemon
  • apricot jam (light if possible)



  1. Cut out a round piece of baking paper and cover the bottom of the cake mold with it. Grease the sides of the mold.
  2. Separate egg whites from yolks. Beat egg whites with a hand mixer. Add a pinch of salt and the vanilla extract. Whip until soft peaks form. Now add the sugar powder in portions and keep mixing until you have a firm meringue.
  3. Add the Greek yogurt, olive oil and egg yolks in the meringue. Combine using a spatula.
  4. Once homogeneous, add the flour and baking powder with a sieve. Keep mixing with the spatula. For now, put the batter in the refrigerator for the next step.
  5. Take a bowl and fill it with water. Add the juice of half a lemon to avoid apple oxidation. Peel and core the apples. Cut each of them in 12 wedges by cutting each quarter in 3 wedge pieces. Submerge these in the water bowl.
  6. Melt the margarine in a large frying pan. Add the sugar and stir until dissolved.
  7. Drain the apple wedges well and put them in the pan. Bake for about 10 minutes at medium heat.
  8. Take the batter out of the frig. Preheat oven at 170°C (convection).
  9. Put the baked apple wedges on the bottom of the cake mold. Evenly spread the apples to cover the whole mold bottom.
  10. Pour in the batter. Turn shake the mold some so that the batter sets between the apple wedges.
  11. Bake for about 35 minutes. Use a baking tester to see if it's done. It should come out moist but not covered in batter. Add another 5 minutes if necessary.
  12. Leave to rest for 15 minutes. Cut around the apple cake to detach from mold. Cover cake mold with a flat plate and turn upside down.
  13. Make a paste with the apricot jam and some water. With a pastry brush, spread this paste on the apple cake while warm. Leave to cool.


Tools used: Hand mixer, silicone spatula, pastry brush, sieve.

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*****



  • Serves 8 to 10
  • 1 serving = 304 kcal min.
  • Sugar 14 g/serving min.
  • Prep time 40 minutes
  • 22-24 cm cake mold
  • Convection

TIPS:

  • Mix apricot jam with some water to make a light paste
  • Store in refrigerator for up to 3 days
  • Preheat oven for 15 minutes