Cannavacciuolo's apple and yoghurt cake

Method

Introductory photographs from the original

Enlarge photo 1

1. 1.1Step 1 of 11

   I peel and dice 3 apples and sprinkle with squeezed lemon juice, having grated and reserved the zest.

   

   Enlarge photo 1
2. 2.2Step 2 of 11

   I break the eggs into a bowl, add sugar and whisk.

   

   Enlarge photo 1
3. 3.3Step 3 of 11

   When pale and fluffy, I add yoghurt, stirring throughout.

   

   Enlarge photo 1
4. 4.4Step 4 of 11

   I add sifted flour.

   

   Enlarge photo 1
5. 5.5Step 5 of 11

   I add softened butter and continue beating.

   

   Enlarge photo 1
6. 6.6Step 6 of 11

   I sift in the sachet of baking powder, add lemon zest and whisk until the butter is incorporated.

   

   Enlarge photo 1
7. 7.7Step 7 of 11

   I fold in the diced apples with a spatula.

   

   Enlarge photo 1
8. 8.8Step 8 of 11

   I butter and flour a springform tin, line the base with baking paper and add the mixture.

   

   Enlarge photo 1
9. 9.9Step 9 of 11

   I peel the remaining apple; actually, I needed two to cover the cake. I slice and arrange them on top, then sprinkle with brown sugar. The recipe said 70 g, but I reduced it as that was too much for me.

   

   Enlarge photo 1
10. 10.10Step 10 of 11

    I bake at 170°C for 1 hour, then test with a skewer. I baked longer because the centre was soft; it depends on the oven.

    

    Enlarge photo 1
11. 11.11Step 11 of 11

    Cool slightly and unmould. Delicious warm.

    

    Enlarge photo 1