Culture Street

Food

Yoghurt Cake Apple–Walnut–Cranberry

On September 5, 2014

Makes about 12 portions
Preparation time: 30 minutes
Cooking time: 55 minutes
Cooling time: 30 minutes

Ingredients
110 g (3¾ oz) LIGHTLY SALTED BUTTER, SOFTENED
110 g (3¾ oz/½ cup) SUGAR
2 EGGS
150 g (5½ oz/1 cup) PLAIN (ALL-PURPOSE) FLOUR
2 TEASPOONS BAKING POWDER
2 SMALL APPLES (PREFERABLY GRANNY SMITH), PEELED, CORED AND GRATED
55 g (2 oz/1/3 cup) DRIED CRANBERRIES
100 g (3½ oz) NATURAL YOGHURT
50 g (1¾ oz) CHOPPED WALNUTS

Equipment
21 x 9 cm (8¼ x 3½ inch) LOAF (BAR) TIN
ELECTRIC BEATER

Method
Preheat the oven to 180°C (350°F/Gas 4). Lightly grease the loaf tin. Cream the butter and sugar with the electric beater. Add the eggs and mix them with electric beater on a low speed. Add the flour and baking powder, sifted together, and mix in with a spatula. In another bowl, mix together the grated apple, cranberries, yoghurt and chopped walnuts, then combine the two mixtures.

Cooking
Pour the batter into the loaf tin. Bake for 15 minutes in the oven, then for 40 minutes at 160°C (315°F/Gas 2–3). Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Recipe from Frozen Yoghurt by Constance Lorenzi and Mathilde Lorenzi, published by Murdoch Books, $29.99. Buy the book here.

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