Apple cake

Apple cake: ultra-moist and generous with fruit, with just enough batter to bind the apples. A tender family teatime treat, low in sugar, that smells of apple and vanilla.

Preparation: 20 min  |  Cooking: 40 min  |  Servings: 8  |  Difficulty: Easy

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 203 kcal · 4 g protein · 28 g carbohydrate · 8 g fat

Ingredients

• 4 apples
• 3 eggs
• 100 g flour
• 70 g sugar
• 1 pot of yoghurt
• 3 tbsp oil
• 1 sachet of baking powder

Method

1. Whisk the eggs, sugar and yoghurt.
2. Add the flour, baking powder and oil.
3. Fold in the diced apples.
4. Pour into a cake tin and bake for 40 minutes at 180 °C.

Nutritional benefits

Packed with apples (fibre, pectin) and lightened by yoghurt in place of butter, this cake is one of the most sensible. The apples add moistness and natural sugar, which lets you reduce the added sugar.

Variations and substitutions

• Invisible cake style (very little batter, lots of apples).
• Apple and cinnamon.
• With pears.
• Semi-wholemeal flour.

Storage and making ahead

Keeps for 4 days well wrapped and can be frozen; even better the next day.

💡 Good to know

Load up on apples without fear: the more there are, the more tender the cake and the less sugar and fat you need.

Read more

Discover more vegetarian recipes · healthy & balanced recipes · kids’ recipes.

The foods in this recipe: apples · eggs · flour · sugar · yoghurt.

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