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Spiced apple & lemon teacake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Whip up a scrumptious apple cake using leftover ingredients from your fridge, inspired by Marion Grasby's waste-free cooking.
Ingredients:
  • 55g (1/4 cup firmly packed) brown sugar
  • 150g unsalted butter, softened, chopped
  • 2 granny smith apples, peeled, cored, cut into rough 2cm pieces
  • 2.50 gm ground cinnamon
  • 440.00g (1 cup) caster sugar
  • 5 eggs
  • 280g (1 cup) Greek Style Yoghurt, plus extra, to serve
  • 300g (2 cups) self-raising flour
  • 2.50 gm bicarbonate of soda
  • 2 tsp ground cardamom
  • 3 lemons
Instructions:
  • Preheat your oven to 160C. Prepare a 23cm round springform cake pan by greasing it and lining the base with baking paper.
  • In a saucepan, combine brown sugar, 50g butter, apples, and cinnamon. Cook over medium heat, stirring until butter melts. Cook for 10 minutes, stirring occasionally, until apples are soft but still hold their shape and most liquid has evaporated. Cool before serving.
  • With an electric mixer, whip caster sugar and the remaining 100g of butter until light and fluffy. Incorporate eggs one by one, ensuring thorough mixing after each addition. Introduce yogurt, then sift in flour, bicarbonate of soda, cardamom, and a pinch of salt. Combine all the ingredients thoroughly using a large spatula before gently folding in the apple mixture.
  • Transfer the batter into the pan you prepared. Bake for about 50 minutes, or until a skewer inserted into the center comes out clean. Cover with baking paper if needed to prevent over-browning.
  • To prepare the candied lemon, thinly slice 2 lemons, removing the seeds. Simmer the slices in 1L of water until the white pith is almost transparent. In another pan, dissolve sugar in 60ml (1/4 cup) of water over medium heat. Transfer the lemon slices to the syrup using a slotted spoon. Cook for an additional 5 minutes until the lemon turns translucent. Finally, mix in the zest and juice of 1 lemon, then allow the mixture to cool.
  • Take the cake out of the oven and carefully transfer it to a tray. Drizzle half of the syrup over the cake and allow it to rest for 20 minutes.
  • Gently release the cake from the pan, sprinkle with candied lemon, and enjoy with a dollop of yogurt.

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