Apple Traybake with Yogurt Sponge

Not only is this Apple Traybake with Yogurt Sponge absolutely delicious, it's pretty too! With an incredibly moist sponge topped with beautiful layers of apple, this has quickly become one of my favourite cakes.

📝 Ingredients

• 250 g margarine
• 250 g caster sugar
• 250 g self raising flour
• 150 g low fat Greek yogurt
• 4 eggs
• 1/2 tsp baking powder
• 1 tbsp vanilla extract
• 500 g Bramley apples (500g once peeled & cored, 850g whole apples)
• 1 tbsp lemon juice
• 100 g apricot jam
• 2 tbsp water
• 1 1/2 tbsp flaked almonds

👨‍🍳 Instructions

1. 1Preheat the oven to 160°C (fan assisted, 180°C non fan) and line a 20x26cm (8x10") traybake tin
2. 2Beat the 250g caster sugar and 250g margarine together
3. 3Add 150g Greek yogurt, 1 tbsp vanilla extract, 4 eggs, 250g self raising flour and mix until combined
4. 4Spoon the cake mix into the prepared tin and smooth until level. Leave to one side
5. 5Peel and core 850g Bramley apples which should give you approximately 500g of apple
6. 6Cut the apples in half and slice them so they are roughly 3mm in thickness. Add these to a large bowl with 1tbsp lemon juice and toss to coat them
7. 7Line the apple slices along the cake mix so they slightly overlap
8. 8Bake for 30-35 minutes or until a cocktail stick comes out clean. Leave the cake to cool in the tin for at least 10 minutes before turning out and allowing to cool completely on a wire rack
9. 9Once the cake has cooled, make the glaze. Add 100g apricot jam and 2 tbsp water to a small pan
10. 10Heat the glaze over a low heat for 2-3 minutes until glossy
11. 11Liberally brush the glaze over the top of the cake making sure all of the apples are covered
12. 12Scatter the cake with flaked almonds