Cook: 45 - 50 minutes

Serves: 8

This apple cake is so simple to make and the result so wonderfully soft, I am sure it will become a family favourite. Enjoy a slice with coffee or tea and serve with mascarpone, cream or custard.

Method

Preheat the oven to 160°C fan/180°C. Lightly grease a 24cm (9½in) loose-bottomed round cake tin.
Peel and remove the cores from the apples, then cut into thin slices and leave in acidulated water (mix the lemon juice with some cold water in a bowl).
Place the sugar, eggs, vanilla and lemon zest in a mixing bowl and, using an electric whisk, whisk for about 5 minutes until creamy and pale in colour. Whisk in the oil. Fold in the flour, baking powder and yoghurt until well combined. Pour the mixture evenly into the prepared cake tin.

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Ingredients

Name: Torta di mela (apple cake)
Prep time: 25 min
Cook time: 45 min
Yield: 8
Ingredients: 3 eating apples, any type you have at home; Zest and juice of 1 lemon; 150g caster sugar; 2 large eggs; 1 tsp vanilla extract; 50ml sunflower or vegetable oil, plus extra for greasing; 200g plain flour, sifted; 1 x 16g sachet Paneangeli baking powder, sifted, or use 16g regular baking powder; 200ml natural yoghurt; 2 tsp icing sugar; 1 tsp ground cinnamon

3 eating apples, any type you have at home
Zest and juice of 1 lemon
150g caster sugar
2 large eggs
1 tsp vanilla extract
50ml sunflower or vegetable oil, plus extra for greasing
200g plain flour, sifted
1 x 16g sachet Paneangeli baking powder, sifted, or use 16g regular baking powder
200ml natural yoghurt
2 tsp icing sugar
1 tsp ground cinnamon