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

1. Beat the butter and sugar and lemon rind in a small bowl until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in the yoghurt, apple and currants (you don't want to break up the apple too much).
4. Then stir in the sifted dry ingredients.
5. Spread into a deep greased and lined 20 cm round cake tin.
6. Bake at 180C (360F) for 50 to 60 minutes.
7. Stand a few minutes then turn out onto rack to cool.
8. 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)