Apple and yogurt cake

Name: Apple and yogurt cake
Ingredients: 1200 g apples; 2 lemons; 6 eggs; 400 g sugar; 250 g yogurt; 140 g margarine; 400 g flour; 2 packets baking powder (20 g); 1/8 teaspoon salt; 10 g butter; 10 g flour; 10 g powdered sugar

Dessert - Apple and yogurt cake by Floare D. - Recipia

Apple and yogurt cake bakes for 50 minutes, with thinly sliced apples layered through the fluffy batter. It has a tender crumb, with yogurt and lemon zest in the batter, and the apples, drizzled with lemon juice, show in every slice. I choose firm, slightly tart apples because they slice without getting crushed. Prep: 30 minutes. Cooking: 50 minutes. Rest: 60 minutes. Total time: 140 minutes. Servings: 12. About 435 kcal and 7 g protein per serving.

Ingredients

1200 g apples
2 lemons
6 eggs
400 g sugar
250 g yogurt
140 g margarine
400 g flour
2 packets baking powder (20 g)
1/8 teaspoon salt
10 g butter
10 g flour
10 g powdered sugar

Preparation

1. Zest the 2 lemons, then squeeze them. Peel the apples and slice them thinly, then toss them with the lemon juice. 2. Beat the eggs with the sugar and lemon zest until the mixture triples in volume and turns pale. 3. Add the yogurt and soft margarine, then beat until you have a fluffy cream. 4. Mix the flour with the baking powder and salt. Gradually fold them into the egg mixture, stirring gently. 5. Grease a large pan with butter and sprinkle flour over the entire surface. 6. Put half the batter in the pan, add a generous layer of apples, then keep alternating batter and apples until you have used them all. 7. Bake in an oven preheated to 180°C for 50 minutes. Do not open the oven door for the first 30 minutes; then check with a toothpick to see if the batter is baked through. 8. Let the cake cool completely, about 60 minutes, then dust it with powdered sugar.

Notes

I used these quantities for a large pan; for a 26 cm pan, halve everything and let it cool before serving. Firm, slightly tart apples slice neatly; very juicy ones can make the batter between the layers soggy. Zest the lemons before you squeeze them, an easy step to skip when you’re in a hurry. A slice goes well with black tea; the cake contains gluten, dairy and eggs. Keep covered in the refrigerator for up to 3 days.