Apple Currant Yoghurt Cake Food

APPLE SKILLET CAKE WITH PORT AND CURRANT JELLY

Steps:

• To make the skillet cake batter, whisk together the eggs, milk and 2 tablespoons butter, melted. Mix the flour, baking powder, sugar, and zest. Combine the flour with the liquids and allow batter to rest, refrigerated, for at least 30 minutes before cooking.
• Peel, core, and cut the apples into 1/2-inch thick slices. In a separate pan, melt 2 tablespoons butter, add the apple slices and saute over medium heat until they turn a rich golden color, about 5 minutes. Reduce the heat to low and carefully add the maple syrup, Port, cinnamon, and lemon juice. Cook slowly until the apples are tender at the center of each slice, but not soft and mushy, about 2 minutes.
• Heat a non-stick 7-inch omelet pan over low heat until hot. Add 1 or 2 teaspoons of butter, melted, using either a brush or a tiny ladle, to coat the surface lightly. As soon as the butter has started to bubble, lift the pan off the heat and pour 1/2 cup of batter into the pan, tilting to spread the batter evenly across the bottom. Return the pan to heat, spoon in 1/4 of the apples and cook on low until golden on the underside. When the top is bubbly, flip and brown the second side.
• As each pancake is completed, place on an oven-proof platter set in a 200 degree oven. There should be enough batter to make at least 4 skillet cakes.
• Serve each cake warm with a dollop of currant jelly and some clotted cream or creme fraiche.

APPLE & ALMOND CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.
• In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.
• While it's cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.

YOGHURT CAKE

Steps:

• Beat all ingredients together for 3 minutes.
• Pour into a greased 23 cm bundt pan.
• Bake at 160C for 1 hour.

GREEK YOGHURT CAKE

Steps:

• Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
• It must be cool before being poured onto hot cake.
• Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
• Add yolks, peel, extract and brandy and beat until pale and thick.
• Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
• Beat whites until stiff and glossy.
• Fold into batter mixture along with almonds.
• Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
• Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
• Pour cooled syrup over hot cake and allow cake to cool completely.
• Cut into diamond-shaped pieces and serve.

YAOURTOPITA - GREEK YOGHURT CAKE

Steps:

• Cake:.
• Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
• Add the yoghurt and beat well until it is well mixed.
• Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
• Add this mixture to the yoghurt mixture and mix well.
• Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
• Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
• In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
• When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
• Remember, the cake should be hot when you do this and the syrup warm.
• Serve chilled.

BLACKBERRY & APPLE FROZEN YOGURT CAKE

Steps:

• Grease and line the base and sides of a deep 20cm round cake tin with baking parchment, leaving 2.5cm of parchment sticking up above the rim, like a collar. In a large pan, melt the butter with the sugar. Mix together the cinnamon and biscuit crumbs, then stir into the butter and mix until it looks like wet sand. Press the crumbs into the base in an even layer, then freeze.
• Put the apple, lemon juice and 1 tbsp water into a large pan. Bring to a simmer, then cover and cook for 3 mins or until totally soft. Pass this pulpy mix through a sieve into a large bowl. Leave to cool. Mash the blackberries with a fork, then sieve into another bowl - a rubber spatula is best for pressing every last bit of fruit from the seeds.
• Stir together the condensed milk, 500g yogurt and 300ml cream until evenly mixed. Pour 450g of this onto the apple purée, add 1⁄4 tsp cinnamon, then whip with a balloon whisk until slightly thickened. Pour onto the biscuit layer, level, then freeze for 30 mins or until firm. Chill the remaining yogurt mixture in the fridge.
• Whisk about 3 tbsp of the blackberry purée into the rest of the yogurt mixture until pale pink. Pour one-third of this on top of the apple layer, then freeze until firm. Repeat twice, adding enough fruit to the yogurt mixture to make each layer slightly darker pink than the last. Freeze overnight or until totally solid. Can be made 1 month ahead, wrapped well in the freezer.
• When you're ready to serve, defrost the remaining blackberry purée, if frozen. Bring the purée, 1⁄4 tsp cinnamon and 1 tbsp of the sugar to a simmer. Stir in the arrowroot mix until slightly thickened and shiny. (Arrowroot does not freeze well, so don't freeze after this point.) Cool.
• Take the cake from the freezer 30 mins before serving. Remove from the tin after 5 mins, peel away the paper and transfer to a plate. Whip the remaining 300ml cream, 250g yogurt and 3 tbsp sugar together until billowy but not stiff. Spoon on top of the cake in peaks and scatter with a few more berries. Add a drizzle of the sauce just before serving, and pass the rest around in a jug.

MADZOONOV GARGANTAG (ARMENIAN YOGHURT CAKE)

Steps:

• Cream the butter and sugar together until light, then beat in the yoghurt.
• Beat in the eggs, one at a time.
• Add the lemon juice and lemon zest.
• Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
• Pour the mixture into a lightly greased and lined 23mm spring-form pan.
• Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
• Cool.
• To serve: decorate with whipped cream and strawberries.

EASY APPLE FRUIT CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper. Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.
• Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it's ready. Cool completely before decorating. Will keep, wrapped in an airtight container or iced, for up to a week, or can be frozen un-iced for up to a month - defrost fully before decorating.