Apple Yogurt Tea Cake

IMG_0631IMG_0560IMG_0606A good teacake shouldn’t take too long to throw together. Because often the best type of tea parties are the impromptu ones, when your best friend calls and you both realise it’s been nearly a week since you’ve seen each other so you set the table with all the good teacups and pop on the kettle and throw a little something in the oven to nibble on between all the Did you hear?‘s and the Oh my god!’s. A cake like this is best for times like that, because you can eat it warm from the oven and top will become sugary and crusty and the whole house will smell like cinnamon and you can keep cutting slice after slice as you pour cup of tea after cup of tea. The cake part of the recipe is a French one (aren’t all good recipes, though?) and it really is incredible, all soft and luscious and fluffy and perfect. Yogurt does that to cakes.

Apple Yogurt Tea Cake
One cup of thick yogurt
Two cups of flour
A third of a cup of macadamia nut oil*
One cup of sugar
One and a half teaspoons of baking powder
Half teaspoon of bicarbonate of soda
Two teaspoons of vanilla extract or the seeds of a vanilla bean.
A pinch of salt
Two eggs

Two small apples, finely sliced. I used red ones.
A tablespoon of cinnamon
A few extra tablespoons of sugar
Milk for brushing

Preheat your oven to 180 degrees. In a bowl, combine the yogurt, oil, sugar, vanilla and eggs and whisk until well combined. Then in another bowl combine the flour, salt, baking powder and bicarb. Add the flour mixture into the yogurt mixture and stir until combined, but don’t stir it too much. Just enough. Then pour it into a round cake tin lined with baking paper. Around 24cm in diameter works the best, though this one was a little smaller this time. Arrange the apple slices in two circles on the surface of the batter. Brush with milk and sprinkle over cinnamon and the extra sugar. Bake for around thirty to forty minutes or until a skewer inserted into the center of the cake comes out clean. Or until the kitchen smells so wonderfully of cinnamon that you don’t even really mind that the middle is still probably a little bit wobbly (or perhaps, even prefer it that way). Then, if you’re feeling wild, sprinkle with a little more sugar. Serve with a pot of tea and inside jokes.

*Macadamia oil is lovely, though if you find it tricky to get your hands on, any neutral clear oil will do.

About these ads