Apple Currant Yoghurt Cake Recipe

Name: Apple Currant Yoghurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g butter; 3 -4 cups caster sugar; 2 teaspoons grated lemon rind; 2 eggs; 200 g natural yoghurt; 1 -2 of 410 gram can unsweetened apple pie filling; 3 -4 cups currants; 2 cups self-raising flour; 1 -2 teaspoon baking soda; 2 teaspoons mixed spice

Servings: persons

125 g butter
3 -4 cups caster sugar
2 teaspoons grated lemon rind
2 eggs
200 g natural yoghurt
1 -2 of 410 gram can unsweetened apple pie filling
3 -4 cups currants
2 cups self-raising flour
1 -2 teaspoon baking soda
2 teaspoons mixed spice

1
Beat the butter and sugar and lemon rind in a small bowl until light and fluffy.
2
Beat in eggs one at a time.
3
Stir in the yoghurt, apple and currants (you don't want to break up the apple too much).
4
Then stir in the sifted dry ingredients.
5
Spread into a deep greased and lined 20 cm round cake tin.
6
Bake at 180C (360F) for 50 to 60 minutes.
7
Stand a few minutes then turn out onto rack to cool.
8
This can be iced with cream cheese icing similar to one you would use on a carrot cake - add some lemon zest too.

818

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g butter, 3 -4 cups caster sugar, 2 teaspoons grated lemon rind, 2 eggs, and more.

Yes, Apple Currant Yoghurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Currant Yoghurt Cake

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