Try this tasty lemon yoghurt apple cake with lemongrass and ginger syrup. Perfect for the family or as a dessert at your next dinner party.
125g unsalted butter, softened
220g (1 cup) caster sugar
1 lemon, zested, juiced
200g (1 1/3 cups) self-raising flour
200g (3/4 cup) natural yoghurt
2 large apples, quartered, sliced
Lemongrass & Ginger Syrup
2 lemongrass stalks (pale part only)
a thumb sized piece of ginger
palm sugar, to taste
To make the syrup
1 Lightly bash the ginger, then cut into chunky size pieces. Add lemongrass, ginger and a little palm sugar to water; bring to the boil, then let simmer for around an hour. You may need to turn up the heat to make it thicker and more of a syrup consistency toward the end. Strain and set aside.
To make the cake
2 Preheat oven to 180C. Grease and line base and sides of a 20cm round cake pan.
3 Beat butter and caster sugar until pale and fluffy, the beat in eggs, one at a time; it may look a bit curdled, but don’t worry. Gently fold in lemon zest and flour, alternating with the yoghurt. Using a spatula, scrape mixture into the prepared pan. Arrange the apple slices on top of the cake, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.
4 Remove cake from oven, but leave it in the pan. Using a fine skewer, pierce cake all over 30 times. Spoon hot syrup over the cake so it soaks evenly.
5 Cool, then serve.
The Carousel thanks ironchefshellie for this recipe