ICCHFC - Week 27: Toffee apple and yoghurt cake

John was off ill for most of the week so voting was dispensed with and John brought in a toffee Apple and yoghurt cake (recipe care of Yeo Valley) which did not disappoint.

John's cake looked exactly like the picture on the Yeo Valley website. (eyes right ->) [Ridiculously, I had a meeting at cake time, which meant I missed out on taking a picture. Thankfully the other cakers did save me a slice!]

It was brilliant. I've never had a cake made with yoghurt before and it was incredibly moist and light. John thinks the apple content could be doubled and I reckon you could pump up the toffee aspect too. But that's just nit-picking.

Recipe for Toffee Apple and Yogurt Cake (taken from Yeo Valley)

Ingredients:
175g Yeo Valley Organic butter, softened slightly
175g Golden caster sugar
3 large eggs, beaten
200g self raising flour
½tsp ground cinnamon
45ml Yeo Valley Organic Toffee yogurt
1 cox apple, cored and diced
1 tsp golden caster sugar for the top
Icing:
75g Yeo Valley Organic butter
175g icing sugar
2tbsp Yeo Valley Organic Toffee yogurt

Method:
1. Using an electric mixer beat the butter and sugar together until light and fluffy, gradually beat in the eggs, with a teaspoon of flour if it begins to curdle.
2. Fold in the sieved flour and cinnamon, then fold in the yogurt and apple.
3. Divide the mixture between 2 greased and lined 17.5 (7") sandwich tins and cook in a preheated oven Gas 4, 180 C for 20-25 minutes until golden and springy to the touch. Sprinkle the extra caster sugar over one of the cakes. Cool on a rack.
4. Beat the butter for the icing until fluffy and gradually add the icing sugar until smooth. Add the yogurt and mix well, do not overbeat. Sandwich the cakes together with the icing.

TIP: Try using Yeo Valley Organic Greek yogurt with honey or natural yogurt with vanilla instead of the toffee yogurt.