I have dozens of apple cake recipes and I adore them all.  However I like to go back and remake old recipes and see how I can tweak them to make them a little more healthy or a little more tasty.  This recipe is packed with tangy apples, it is dairy free and has a nourishing wholesome flavour.

Serves 10-12

Ingredients

500g apples, peeled, cored, diced

150g sugar, plus extra for cooking

150 ml good quality oil (light olive oil or sunflower)

2 eggs

100 ml unsweetened natural yoghurt

125g wholemeal spelt flour

150g plain white flour

1 tsp baking soda

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp salt

1 tsp vanilla essence

Method

Preheat the oven 180C

Lightly grease and line a 18cm cake tin.

In a large mixing bowl, whisk the sugar with the oil until smooth, add the eggs and yoghurt and continue whisking for a further 2 minutes.

Sift the dry ingredients together and fold gently through the egg mixture.

Add the diced apples and gently mix through. 

Pour into the prepared tin and spread evenly. Sprinkle with 2 tablespoons of sugar.

Bake for 35 - 45 minutes or until a skewer comes out clean.

Cool in the tin for 10 minutes before removing.