Serves 8 to 10 people
Butter or oil for greasing tin
5 desert apples (about 600g), cored, peeled and sliced
3 large eggs
120g honey
125g natural yoghurt
50ml olive oil
210g self raising flour
50g walnut pieces
25g butter diced
40g demerara sugar
Heat oven to 160 degrees C, (180 degrees C non fan).
Grease 23cm springform cake tin, line base and sides with baking paper.
Roughly chop half of the apple slices, keep rest for decoration for top of cake.
Put eggs and honey into bowl, whisk vigorously for 3 minutes with hand held electric mixer (longer by hand) until pale and fluffy.
Stir in yoghurt with a wooden spoon.
Drizzle in olive oil and stir well until all mixed together.
Sift flour into bowl and mix until smooth.
Toss in the chopped apple and walnuts and give a thorough stir.
Spoon mixture into cake tin, smooth evenly with back of spoon.
Arrange remaining apple slices on top.
Dab pieces of butter over top of cake and sprinkle with sugar.
Bake for 45 minutes until cake is golden brown and springs back when you press gently down on it/a knife or skewer inserted into middle comes out clean.
Leave to cool in tin for 10 minutes. Preferably, eat warm or at room temperature and on the day of baking. Optionally, serve with more natural yoghurt or double cream. (If no fresh or stored local apples are available bottled apple may be used: mix 300g of well-strained bottled apples in the mixture instead of apple slices and instead of placing apple on the top of the mixture before placing it in the oven, we suggest some bottled apple is strained and then heated with the demerara sugar and placed on top of the cake just before serving).
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