This is an adaptation of Ms Tandoh's Blueberry Yogurt Cake. Perfect for breakfast or snacking.
Apple Yogurt Cake
75ml sunflower oil1/2 cup full-fat natural yoghurt (Skyr 0% works fine for me)
125 g caster sugar
2 large eggs
1/2 tsp vanilla extract
1/2 tsp mixed spice
1/4 tsp ground cinnamon
170 g gluten-free flour (your favorite blend)*
40 g ground almond
1½ tsp baking powder
A pinch of salt
1 medium apple, peeled, cored and diced
Walnut pieces
Preheat the oven to 180C. Grease and line a loaf tin.
In a large bowl, whisk together the oil, yoghurt, sugar, eggs, vanilla extract, mixed spice and cinnamon. Sift in the flour, ground almond, baking powder and salt. Stir to mix the dry ingredients into the yoghurt mixture. Fold in apple dices and stir very gently with just enough strokes to mix everything together.
Pour the batter into the prepared loaf tin, smooth the top and scatter walnut pieces. Bake for 35-40 minutes (it'll depend on the loaf tin size). A cake is cooked when a toothpick inserted into the middle comes out clean. Leave to cool on a wire rack before cutting into fat slices to serve.
*My blend is: 25% buckwheat + 25% brown rice + 25% ground oats + 25% tapioca
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