This delicious dessert is topped with a soft sponge on a bed of sweet apple purée. This is delicious and best served with ice cream or custard.
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 8
INGREDIENTS
6 cooking apples, peeled, cored and cut into 1-cm chunks
200g plus 1 tsp granulated sugar
250g sunflower spread
1 tsp vanilla sugar
3 eggs
300g plain (all-purpose) flour
60g potato flour
2 tsp bicarbonate of soda
250g low-fat natural yoghurt
1 tsp lemon salt, dissolved in a little cold water
METHOD
Double cream or ice cream, to serve preheat the oven to 180ºC and grease a large rectangular cake pan (approx 32cm x 24cm) with oil and line with parchment paper.
Place the apple in a medium pan with enough water to cover the base of the pan. Bring to a simmer over a low heat. Cook until the apples have broken down into a smooth purée and have taken on a light golden brown colour. Just before ready, add 1 tsp of sugar and the vanilla sugar. Set aside in the pan to cool.
Cream the sunflower spread and sugar together in a large bowl with an electric mixer, then add the eggs one at a time, beating with the mixer to combine between each addition.
In a separate bowl, sift both flour and the baking soda, then add the yoghurt and lemon salt to the bowl and mix to combine.
Pour the flour and yoghurt mixture into the bowl with the butter, sugar and eggs, then fold everything together until you have a smooth batter (do not use the electric mixer for this stage).
Pour the cake batter into your prepared cake pan and level the surface with a spatula. Pour the cooled apple purée over the batter, then use the spatula to gentle ripple it through the cake batter.
Transfer the cake to the oven and cook for 30 minutes, until golden and well risen. The cake is cooked when an inserted wooden skewer comes out clean, be careful when checking as the apple purée remains quite wet when the cake is cooked, so you are looking for residual cake batter only.
Slice the cake in the pan and transfer to serving plates. Serve hot with double (heavy) cream or ice cream.