Apple Yoghurt Slice

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This recipe belongs to my good friend Caroline, or rather it’s her mother’s recipe. Long before Caroline and I knew each other she used to write a baking column for a local paper. I used to look out for her recipes because she baked the sort of things I liked to bake. This recipe immediately caught my eye. Some years later Caroline and I met through a mutual friend and immediately clicked. We love a lot of the same things including food and particularly baking.

In Caroline’s recipe that I cut out years ago, she used pears but I’ve made this recipe with every fruit imaginable - stone fruit, berries, rhubarb and this version with apple. I’ve sliced quarters of apple thinly, hassleback fashion and placed them in a criss cross pattern on top to create a sort of woven finish. This is a bit more time consuming and uses a few more apples so you can just as easily finely slice an apple and arrange the slices on the top. Pink lady apples or Granny Smiths both work well.

I’m never sure whether this is a cake or a slice. The texture is more cake but it’s baked in a slice tin and I cut it like a slice so that’s what I go with!

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serves 12

Apple Yoghurt Slice

200g self raising flour

35g shredded coconut

150g caster sugar, plus extra for sprinkling

310g plain yoghurt (I usually use Greek yoghurt)

2 eggs

2 tbsp sunflower oil

1 tsp vanilla extract

3 apples, peeled, cored and quartered

Flaked almonds

Preheat the oven to 160℃. Grease and line a 30cm x 20cm (it doesn’t need to be exactly these dimensions) slice tin and set aside.

In a bowl combine the flour, coconut and sugar. In a second bowl whisk together the yoghurt, eggs, sunflower oil and vanilla extract. Pour the wet ingredients into the dry ones and use a spatula to combine the ingredients. Take care not to over mix the batter.

Pour the batter into the prepared tin. Cut thin slices in the apple quarters, taking care not to cut through the apple completely. Arrange the quarters on top of the slice in a criss cross pattern, pressing them into the batter a little. Depending on the size of the tin you are using and the size of the apples you may need to adjust the amount of apples you need. If I am using large apples, I often cut the quarters in half. Sprinkle some flaked almonds over the top and 2 tablespoons of extra caster sugar.

Bake for about 25 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes before removing the slice from the tin and cooling completely on a cooling rack.

CakesJulia Matusik