Apple Cardamom Cake
A not too sweet cake makes a delightful late afternoon snack with tea.
- 3 Small Apples (I used Braeburn)
- 1 cup natural Yogurt
- 1/2 cup Sugar
- 2 Eggs
- 1/2 cup Olive oil
- Zest and juice of one lemon
- 2 cups Flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Cardamom, ground
- 1/4 teaspoon Cinnamon, ground
- Preheat the oven to 180C. Grease a 9-inch baking pan and line the bottom with parchment paper (mine came out fine without).
- Peel, core and slice the apples very thinly and place them in a large bowl filled with water and lemon juice (that will prevent oxidation which makes the apples turn brown)
- In a large mixing bowl, whisk together the yogurt, sugar and eggs until pale (takes about 2 minutes).
- Add the oil and lemon juice and mix until well blended.
- Add the flour mix, baking powder, cardamom and cinnamon and whisk a minute more.
- Pour it into the prepared baking pan and position the apple slices (drained slightly) on top.
- Bake for about 30-40 minutes until a knife inserted in the middle comes free of raw batter.
Note – the cake actually comes out nice and moist, but if you want to add something, I served mine with a cardamom-lemon applesauce and applesauce cream cheese on the side.
Pinterest… pinterest… pinterest… Need I say more? I can get completely lost to the world trawling the site for recipes and have a few recipe boards of my own where I collect all my findings on there. This one was a recipe under my Cakes folder and I just happened to have everything on hand, so it was a must do. Originally from Tartlette (http://www.tarteletteblog.com/) whose site I’m sure to visit very often!
The cardmom infused applesauce I made up as I went along – peeled, cored and cubed about three apples, stuck them in a saucepan with some sugar (think about a quarter cup), lemon peel, cinnamon and cardamom and boiled until the apples were soft, added about a tablespoon of butter to melt in, scooped out the cinnamon, lemon peel and cardamom and zooshed the rest up with my blender and viola! Serve as is, or if you want, add a few tablespoons to cream cheese and blend through.