Recipe by Montse Vendrell
Yoghurt cake with BORN apple is one of those simple recipes you always feel like making. It turns out tender, fluffy and with the sweet, juicy touch the apple brings.
What's more, you don't even need to weigh the ingredients: we'll use the yoghurt pot itself as the measure. A practical way to make a homemade cake that's perfect for breakfast, an afternoon snack, or with a cup of coffee.
How to make a yoghurt and apple cake?
To make this cake, all you need to do is mix the yoghurt with the eggs, oil and sugar, fold in the sifted flour, and add the BORN apple before baking.
The result is a soft, fragrant cake, with small pieces of apple that add moisture and flavour to every bite.
Recipe information
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Difficulty: easy
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Preparation time: 10 minutes
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Baking time: 35 minutes
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Temperature: 185 °C
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Recipe type: breakfast, afternoon snack or dessert
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Author: Montse Vendrell
Ingredients
To make this yoghurt cake with BORN apple you'll need:
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1 Greek yoghurt
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3 eggs
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1 measure (using the yoghurt pot) of sunflower oil
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2 measures (using the yoghurt pot) of sugar
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3 measures (using the yoghurt pot) of Gallo self-raising cake flour
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BORN apple, to taste
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A little oil or butter to grease the tin
Step-by-step method
1. Make the cake batter
Put the Greek yoghurt in a large bowl. Wash and dry the pot, as we'll use it to measure the rest of the ingredients.
Add the three eggs, one measure of sunflower oil and two measures of sugar.
Beat all the ingredients well until you get a smooth, lump-free mixture.
2. Add the flour
Sift the three measures of self-raising cake flour and add them to the bowl a little at a time.
Mix gently until the flour is completely incorporated. Avoid overmixing, so the cake keeps a light, fluffy texture.
3. Prepare the tin
Grease the tin with a little oil or butter, making sure to cover both the base and the sides.
Pour the cake batter into the tin and spread it out evenly.
4. Add the BORN apple
Wash and cut the BORN apple into thin slices or small cubes, depending on the texture you prefer.
Place the apple on top of the batter. You can also push a few pieces slightly into the mixture to make the cake even juicier.
5. Bake
Preheat the oven and bake the cake at 185 °C for approximately 35 minutes.
Before taking it out, insert a skewer into the centre. If it comes out clean, the cake is ready. If it still has traces of batter on it, leave it a few minutes longer, keeping an eye on the top so it doesn't brown too much.
6. Leave to cool
Take the cake out of the oven and let it rest for a few minutes in the tin.
Then, carefully turn it out and let it cool on a wire rack before serving.
The secret to a juicy apple cake
The apple helps the cake stay moist for longer and adds a natural sweetness that pairs perfectly with the Greek yoghurt.
For an especially juicy result, cut the apple into small pieces and mix some of them into the batter, as well as placing several slices on top.
It's also important to sift the flour and mix it only until it's incorporated. This way, the batter won't lose air and you'll get a lighter crumb.
How to store the yoghurt and apple cake?
Once cool, you can store the cake in an airtight container or wrap it well to stop it drying out.
At room temperature it keeps well for around two or three days. In very hot weather, it's best to keep it in the fridge and take it out a few minutes before serving.
When to enjoy this cake?
This yoghurt cake with BORN apple is perfect for:
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A homemade breakfast for the whole family.
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An afternoon snack with coffee, tea or milk.
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Taking to school, the office or on a day trip.
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Serving as a dessert at an informal meal.
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Making good use of apples in an easy, delicious way.
Frequently asked questions about yoghurt and apple cake
What type of yoghurt is used?
The recipe is made with Greek yoghurt, which gives a creamy texture and helps achieve a tender crumb. It also lets you use the pot itself to measure the oil, sugar and flour.
Do you need to peel the apple?
Not necessarily. You can use the apple with the skin on, as long as it's well washed, or peel it if you prefer a softer texture in the cake.
How do I know if the cake is fully baked?
Insert a skewer into the centre. If it comes out clean, the inside is cooked. If it comes out damp or with traces of batter, it needs a few more minutes in the oven.
Why do you sift the flour?
Sifting the flour helps prevent lumps and makes it easier to fold in evenly. This helps produce a lighter, fluffier cake.
Can the apple be added into the batter?
Yes. You can place it only on top, or also add small cubes into the batter to get a moister centre with more apple flavour.
A traditional recipe with the flavour of BORN apple
Easy, quick and made with everyday ingredients, this recipe by Montse Vendrell shows you don't need to overcomplicate things to enjoy a good homemade cake.
The combination of Greek yoghurt and BORN apple creates a tender, juicy and pleasant texture, ideal for sharing at any time of day.