300g Bramley apples (weight after peeling and coring), chopped into 1/2 inch (1cm) cubes
275g wholemeal flour
1.5 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2 large eggs at room temperature
75g golden caster sugar
125g natural yoghurt50ml low-fat milk
- Grease an 8 inch (20cm) round loose-based cake tin, and line the base with greaseproof paper.
- Melt the butter in a small saucepan over a low heat.
- Sift the dry ingredients twice into a large bowl (this helps the cake to be light and airy).
- In another large mixing bowl, whisk the eggs, sugar, yoghurt and milk together, pour the melted butter into the egg mixture and whisk again.
- Sift the flour mixture again straight in on top of the egg mixture and fold it in using as few folds as possible.
- The mixture will look quite runny and lumpy but don’t worry — this is normal. Don’t be tempted to overmix.
- Now fold in the chopped apple and pour the mixture into the tin, levelling off the surface.
- Bake on the middle shelf of the oven for about 1 hour or 1¼ hours, until it feels springy in the centre.
- Allow the cake to cool in the tin for 30 minutes before removing the sides, then gently slide a palette knife under the base and transfer the cake to a wire rack to finish cooling.
- Serve warm as a dessert with reduced fat crème fraîche or natural yoghurt.