Apple spice cake
- 3 granny smith apples, peeled, cored and chopped into 1 cm cubes
- 3 eggs
- 150g white sugar
- 80g brown sugar
- 1 teaspoon vanilla essence (extract)
- 200g natural Greek yoghurt
- 180g unsalted butter, melted plus extra to grease baking pan
- 1 heaped teaspoon cinnamon for cake, plus ¼ teaspoon for dusting
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- 240g 00 flour, plus 1 tablespoon to grease baking pan (alternatively use plain, all-purpose flour) – see note in step 5
- 16g Italian baking powder (such as Lievito Bertolini)
- Zest and juice of 1 lemon
- 1 pinch salt
- 2 teaspoons icing (confectioners’) sugar, for dusting
Requires: 9-inch round baking pan
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Grease a 9-inch round cake pan by lightly buttering the base and sides with margarine or butter. Line the base of the cake pan with a circular piece of baking paper (the same size as the base of the cake pan). Add a heaped tablespoon of flour, then turn and shake the pan to coat the butter in flour on the sides of the baking pan.
Transfer the chopped apple to a mixing bowl and pour over the lemon juice. Lightly toss the apples in lemon juice to prevent discolouration. Set aside.
Using a stand mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks. Add the white and brown sugar, one tablespoon at a time, beating well after each addition, then add the vanilla essence.
Beat in the Greek yoghurt, then pour over the melted butter. Beat until well combined.
Add the heaped teaspoon of cinnamon, ground ginger and mixed spice. Use a wooden spoon to stir in the flour, one tablespoon at a time.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Stir in the sifted baking powder and grated lemon zest. Stir in the chopped apples and any remaining lemon juice at the bottom of the bowl. Stir until well combined.
Pour the apple cake mixture into the prepared cake pan.
Bake for 45 – 50 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the cake pan for 10 minutes, then transfer to a serving plate.
Place the remaining cinnamon (1/4 teaspoon) and 2 teaspoons icing (confectioners’) sugar into a small bowl. Use a teaspoon to stir to combine. Dust the Apple spice cake by sifting the cinnamon sugar onto the cake – buon appetito!
