We’ve long been fans of the team at CERES Fair Food – not only are they fantastic supporters of Victorian growers and producers, 100% of their profits are reinvested into their CERES Park and CERES School of Nature and Climate programs, where over one million students have learned more about how to care for the earth.
And now, they have kindly shared this amazing recipe for Apple Vanilla Yogurt Cake, using Schulz yogurt and pure thick cream. Quick and simple to put together (no creaming of eggs and sugar required!) this moist cake is also super flexible – add zest from summer lemons, your favourite seasonal berries or substitute pears for apples. Anything goes!
WHAT YOU’LL NEED
1/2 cup Schulz Organic Dairy yogurt, Greek or Natural
3 eggs
1 cup sugar
1 tsp vanilla essence
1 1/2 cups plain flour
2 tsp baking powder
1/2 cup vegetable oil (olive oil works well)
2-3 apples, tart variety like Granny Smith if possible
1 tbsp raw sugar
1/4 cup flaked almonds
Cinnamon Cream:
200g Schulz Organic Pure Cream
1 tbsp icing sugar
Pinch of ground cinnamon
METHOD
Preheat the oven to 180ºC.
Combine the yogurt, sugar, eggs and vanilla in a generous bowl and mix well with a fork or whisk until combined. Add the flour and baking powder, and lightly mix until just incorporated. Gradually stir in the oil and let it come together with minimal fuss. Don’t be concerned that it looks really oily at first, you will end up with a fairly wet batter but all is well.
Pour the batter mixture into a greased and lined 9-inch cake tin. If you’d like to add chopped/grated fruit to the inside of the cake, pour in half of the mixture and top with one chopped/grated apples before adding the remaining batter. Quarter, core and slice the remaining apple, laying them around the top of the cake as you please. Finally, top with the flaked almonds.
Pop it into the oven for 30-40 minutes. It’s done when the sides are coming away and a toothpick in the centre comes out clean. You want this one to err on the moist side, so don’t be tempted to go another five if it’s looking good. Cool in the tin for about 20 mins, then turn it out onto a rack.
Once completely cool, dust liberally with sifted icing sugar.
For the Cinnamon Cream
Pour cream into a medium bowl. Sift icing sugar and cinnamon together into same bowl. Whisk until cream forms soft peaks, it won’t take long!