French Yoghurt Cake

This is an extremely light and airy cake, with an almost cheesecake texture - which sounds impossible, but here we are. I personally find it's great to serve when friends are coming over for tea or dinner, as it's not dense, so will still be wolfed down even after a meal.

The great part about this cake is the centre - small cubes of apple and dark chocolate are added halfway through pouring the batter into the cake tin. The apples almost entirely dissolve into the cake, which is what creates the gooey centre, with the dark chocolate melting nicely, remaining soft even after cooling.

The below recipe will yield 1 8 inch cake.

---

Ingredients

3 large eggs

100gr flour

100gr almond flour (or almond meal)

200gr white sugar

2 tspn baking powder

1 tspn vanilla essence 1 cup plain yoghurt

1/2 cup sunflower oil

1 apple

50gr dark chocolate

Icing sugar (optional)

Method

1. Preheat your oven to 180 degrees celsius.

2. Separate the egg yolks from the whites. Set the egg whites aside.

3. In a large bowl, whisk the egg yolks with the sugar until the mixture turns pale yellow. Add the yoghurt, oil, flour, almond flour, baking powder and vanilla. Mix until well incorporated.

4. Beat egg whites until stiff peaks form. Fold the egg whites into the yolk mixture slowly. It's important to do so quite gently, so as not to lose all the air you've incorporated into the egg whites.

5. Peel and chop the apple into small cubes. Chop the dark chocolate finely.

6. Grease the cake tin and line the bottom with parchment paper.

7. Pour half the cake batter into the cake tin. Evenly distribute the apple cubes on top, and sprinkle the chocolate onto the apples. Pour the rest of the cake batter over the apples and chocolate, ensuring they're entirely covered.

8. Bake the cake for 30-40 minutes, until golden on top. You can test whether it's done with a cake tester also, but keep in mind that the apples and chocolate will not allow for the cake tester to come out clean at any point.

9. Let the cake cool completely. The cake will buckle slightly as it cools due to the apple centre - this is entirely normal and somewhat unavoidable. Allowing it to cool before removing from the cake tin will mean it'll buckle slightly less, however.

10. Dust with icing sugar on top, and serve.

Recreating this recipe? Tag me on instagram @juliawgr.