Vintage Apple Cake
300g plain flour
2 teaspoons baking powder or 1 bag lievito per dolci
90g caster sugar, plus more for sprinkling
2 large eggs
125 ml whole milk
125 ml whole plain yoghurt
60g unsalted butter, melted
Grated zest of 1 unwaxed lemon
2 small new-season apples
Preheat the oven to 180°C/350°F. In a large bowl, mix flour, baking powder, sugar and cinnamon. In a separate bowl, whisk the eggs until foamy and airy, then add the milk, yoghurt and melted butter. Pour the wet mix onto the flour mix and fold through until combined.
Peel and slice the apples. Grease a 23cm/9inch springform baking tin, pour in the batter, then scatter the apple sliced all over the top – you can arrange them in a pretty pattern if you have patience for it. Dust the surface with a bit more sugar.
Bake for 35-40 minutes, or until the cake is springy and golden and a toothpick inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes, then run a knife around the edges and unlock the springform and finish cooling on a rack.Print recipe