This cake uses Greek yoghurt to keep the sponge deliciously moist.
Make 1 cake.Products used:
MasterClass Non-Stick 20cm Loose Base Spring Form Cake Pan
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Electronic Dual Dry & Liquid Platform Scales
MasterClass Soft Grip Stainless Steel Peeler
MasterClass Edgekeeper Self-Sharpening 11.5cm (4.5") Utility Knife
MasterClass Ceramic Non-Stick Induction Ready 16cm Saucepan
Ingredients:
For the cake:
4 large eggs
250g granulated sugar
1 tbsp of vanilla bean paste
375ml Greek yogurt
100g self-rising flour
Finely grated zest of 1 lime
3 apples, peeled and cut into small pieces
1 tsp of sugar and the juice of the zested lime
For the caramel:
200g sugar
15g salt
50ml double cream
Method:
Pre-heat oven to 180°C.
Using an electric whisk beat together the eggs, vanilla and sugar until twice the volume and light and fluffy.
Add in the Greek yogurt and continue to mix again for 1 minute.
Sieve in the flour, followed by the lime zest.
Using a metal spoon carefully fold in the flour into the egg mixture being careful to not knock out any of the air.
Pour the cake mixture into a 20cm cake tin.
Sprinkle the apples over the top of the cake, bake for 50 minutes.
While the cake bakes, place the sugar, salt and cream into a non-stick pan on a low heat for 15 minutes.
As the mixture heats up it will begin to turn a golden colour.
When the cake has cooled for 10 minutes pour the warm caramel over the cake and serve.
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