Apple Currant Yoghurt Cake
- 125 g butter
- 3 -4 cups caster sugar
- 2 teaspoons grated lemon rind
- 2 eggs
- 200 g natural yoghurt
- 1 -2 of 410 gram can unsweetened apple pie filling
- 3 -4 cups currants
- 2 cups self-raising flour
- 1 -2 teaspoon baking soda
- 2 teaspoons mixed spice
- Beat the butter and sugar and lemon rind in a small bowl until light and fluffy.
- Beat in eggs one at a time.
- Stir in the yoghurt, apple and currants (you don't want to break up the apple too much).
- Then stir in the sifted dry ingredients.
- Spread into a deep greased and lined 20 cm round cake tin.
- Bake at 180C (360F) for 50 to 60 minutes.
- Stand a few minutes then turn out onto rack to cool.
- This can be iced with cream cheese icing similar to one you would use on a carrot cake - add some lemon zest too.
butter, lemon rind, eggs, natural yoghurt, gram, flour, baking soda, mixed spice
Taken from www.food.com/recipe/apple-currant-yoghurt-cake-370152 (may not work)