Apple Yoghurt Cake with Mixed Nuts and Chocolate Chips

A soft, moist cake with a rustic touch perfect for afternoon tea a cosy . The yoghurt keeps the texture wonderfully tender, while the apples, mixed nuts and chocolate chips add so much flavour and crunch.

Keeps well con an airtight container for 2–3 days.

Serves 4-5, Preparation about 30 mins, Cooking about 50 mins

3 medium apples (peeled, cored, and diced)

200 g plain yoghurt (unsweetened)

100 ml sunflower oil

3 medium eggs

180g caster sugar

300g plain flour

1 tsp baking powder (16 g)

½ tsp cinnamon

50g mixed nuts (roughly chopped – e.g. walnuts, almonds, hazelnuts)

40 g dark chocolate chips

Lemon zest

A pinch of salt

Icing sugar, for dusting

Method

Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

Grease and flour a 24cm round cake tin.

Per mezzo di a large bowl place together yoghurt, oil, eggs, lemon zest and sugar using an electric whisk low speed until you get a smooth and slightly frothy mixture.

Per mezzo di a separate bowl, sift the flour, baking powder, cinnamon and salt.

Gently add dry ingredients to the wet ones, whisking again with the electric whisk low speed just until combined.

Fold con the diced apples, nuts, and chocolate chips using a spatula wooden spoon.

Pour the batter into the cake tin. Level the surface, sprinkle with the reserved nuts and chocolate chips and some sugar.

Bake  50–55 minutes con static oven until a skewer inserted con the centre comes out clean. If the sommità darkens too quickly, cover with foil after 35–40 minutes.

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