| 120g butter |
|
cream |
Grease a 22cm pan with removable bottom. Spread in
(1) half the batter,
(2) apples,
(3) half the raisins mixture,
(4) remaining batter;
(5) lightly press on the remaining raisins mixture. |
Bake 40–45 minutes in moderately hot oven or until cake springs back lightly when touched. Cool in pan on a wire rack about 30 minutes. Loosen edges and remove cake from pan. |
| 220g sugar |
|
gradually add; beat until light and fluffy |
| 2 eggs |
|
add one at a time, beating well after each |
| 1 teaspoon vanilla extract |
|
stir in |
| 250g flour |
sift together |
|
add flour mixture alternately with yoghurt, beginning and ending with flour |
| 1 teaspoon baking powder |
| 1 teaspoon bicarbonate of soda |
| 1/2 teaspoon salt |
| 245g plain full-fat yoghurt |
room temperature |
| 75g raisins |
mix well |
| 65g chopped walnuts |
| 112g sugar |
| 1 tablespoon cinnamon |
| 2 medium apples |
peel, slice |