Apple and yoghurt cake
A soft, delicate sweet treat.
All the goodness of fresh fruit and yoghurt with a hint of citrus.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Ingredients for an 8-portion cake
- Vanilla yoghurt 125 g
- White flour - 300 g
- 1 teaspoon baking powder
- Sugar 250 g
- 3 eggs
- Vegetable or corn oil 125 g
- 3 medium sized apples (600 g)
- Juice of one lemon 40 g
- Grated zest of one lemon
- A pinch of salt
Nutritional information
Per serving: 365 Kcal
Environmental Impact
Per serving:
150 grams CO2 equivalence - carbon footprint
257 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Preheat the oven to 175° C.
Grease and flour a springform cake tin (26 cm).
Peel and dice the apples, moisten with lemon juice and add the grated zest.
Mix the sugar with the eggs until foamy.
Add the yoghurt and oil and mix well.
Pour in the flour and the sieved baking powder, add salt and mix well until creamy.
Add the apples and pour into the cake tin.
Sprinkle with sugar to taste.
Bake at 175° C for around 45-55 minutes, checking it is cooked with a skewer.
The Chef’s Advice
Option to add half a teaspoon of cinnamon to the mixture. Cinnamon is a powerful antioxidant, stimulates the blood circulation and helps to combat cholesterol.
Nutritional Advice
Half of the white flour can be replaced with wholemeal flour. To lower the quantity of sugar in the mixture, flavour can be added to the cake with cinnamon or vanilla extract.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
Eating seasonal fruit and veg means that what we’re eating will have been grown in a way that works with the weather, doesn’t require lots of energy to grow or store, and is lovely and fresh.
